- 1 pound cheddar cheese, shredded (450 g)
- 2 sticks of room temperature butter (1/2 cup - 226 g)
- 2 cups all-purpose flour (240 g)
- 2 cups Rice Krispies or similar puffed rice cereal
- 1⁄2 teaspoon red pepper powder or cayenne pepper powder
- 1⁄2 teaspoon salt
Using a stand mixer or handheld mixer, mix the room temperature butter and cheese together. Mix until the two ingredients come together in a thick paste.
Add flour, red pepper, and salt to the cheese and butter. Mix until there are no dry flour spots.
Stir in Rice Krispies. Once everything is combined, portion the dough into 3 somewhat equal sized pieces. Roll each portion into a log about 10 inches long. Wrap all three in plastic wrap. Place in the refrigerator overnight or for at least 2 hours.
When ready to bake, pre-heat the oven to 325 degrees F (162 C).
Slice each cheese roll into quarter-inch slices. Place each slice on an ungreased baking sheet or sheet pan about an inch apart.
Bake for 25 minutes. Let wafers fully cool on the sheet pan. Do not try to move them immediately because they will be too soft.
Once they have cooled, move to a sealed container and store on the counter for no more than a week.
If you want to store one of your dough logs (prior to baking) in the freezer, you can get a bit more shelf life out of the uncooked dough. I wouldn't store them any longer than 3 months though.
If you do want to cook these right out of the freezer, you might want to microwave the dough log for about 15 to 20 seconds or the log will be too hard to slice.