Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 8 oz (225g) extra-sharp cheddar cheese, finely grated
  • 1 cup (120g) all-purpose flour
  • 1 tsp (5ml) Worcestershire sauce
  • 1/4 tsp (1.25g) cayenne pepper
  • 1/2 cup (30g) crushed Rice Krispies
  • 36 pecan halves (approx. 50g)

Instructions:

  1. Cream the softened butter and grated cheddar cheese together. Mix until the mixture is smooth and cohesive. Note: This prevents lumps of cheese from creating holes in the wafer.
  2. Stir in the Worcestershire sauce and cayenne pepper. Mix until the color is uniform.
  3. Gradually fold in the all purpose flour and crushed rice cereal. Mix until a soft dough forms. Stop mixing the moment the flour disappears.
  4. Using a small scoop, roll the dough into balls about 1 inch in diameter.
  5. Place them on a parchment lined baking sheet, spacing them 2 inches apart. Note: They spread as the butter melts, so give them room.
  6. Press one pecan half firmly into the center of each dough ball.
  7. Bake at 350°F (175°C) for 12-15 minutes until the edges turn a deep golden brown and the pecans smell toasted.
  8. Allow the wafers to cool on the pan for 5 minutes.
  9. Move to a wire rack to cool completely. Wait until they are cold to get the full shatter.