Best Bacon Wrapped Crackers Recipes

GLAZED BACON-WRAPPED CRACKERS

Steps:

• Preheat the oven to 350 degrees F.
• Lay the crackers face up on a clean work surface and scoop 1/2 teaspoon Parmesan on each. Wrap each cracker with a piece of the bacon so the seam side is on the bottom and the cracker and cheese are covered as much as possible. Place the crackers seam-side down on a wire rack set over a baking sheet. Bake until the bacon is golden and crisp, about 1 hour.
• Meanwhile, whisk together the jelly with 1 teaspoon water in a small bowl and microwave on high until warmed through and loose, about 30 seconds; add more water if necessary.
• When the crackers are done, brush each with the jelly, sprinkle with the cayenne if using and serve immediately.

BACON WRAPPED CLUB CRACKERS RECIPE - (4.6/5)

Steps:

• Prep for baking by lining a broiler pan with aluminum foil. Place wire baking rack on top of it. Place a small pile of the cheese on top of each cracker. Wrap bacon around cracker and place on baking rack, seam side down. Bake at 250°F for about 1 1/2 hours. Check on crackers at 1 hour to make sure cheese is not over done. Place aluminum foil over crackers if cheese is getting too brown, and continue cooking until bacon is cooked to desired crispness.

BOW-TIES (BACON WRAPPED CRACKERS)

Steps:

• 1. Wrap tightly 1 slice bacon around cracker. NOTE: May cut center cut bacon in half or use regular sized bacon cut in half or thirds. (Less fat/makes more)
• 2. Place on lightly sprayed cookie sheet.
• 3. Bake @ 375 degrees for 20-25 minutes or until bacon is done. (Watch carefully to prevent burning) Remove from pan and place on absorbent paper towels.
• 4. While still hot, sprinkle with Parmesan cheese.

BACON WRAPPED CRACKERS

Steps:

• Preheat oven to 250 degrees.
• Cover a cookie sheet with aluminum foil.
• Place a cooling rack on top and spray the rack with cooking spray.
• Cut the bacon in half.
• Lay the crackers flat in rows on the cooling rack.
• Place 1 t. cheese and/or brown sugar on each cracker.
• Carefully wrap ½ slice of bacon around each cheese or sugar-covered cracker.
• (Be careful not to let the cheese or sugar fall off.)
• (If using thicker-cut bacon like I did, stick a toothpick through the bacon on the top side of the cracker just to hold it together. If using thin bacon, I don’t think this would be necessary. I loved the pepper-flavored bacon and could not find thin-cut pepper bacon. The pepper bacon added just the right touch of heat.)
• Place the bacon-wrapped crackers on the rack over the cookie sheet.
• Place the cookie sheet with the crackers in the oven.
• Bake at 250 degrees for 2 hours.
• If needed, broil the crackers for just 1-2 minutes at the very end to crisp and caramelize the bacon. Watch closely – the sugar will burn quickly.
• Take out of the oven and cool long enough to eat.
• Enjoy!!
• These crackers freeze beautifully. Cool completely, then place in a freezer bag. When ready to eat, take out of the freezer and let thaw in the bag. Preheat the oven to 250 degrees and bake for 15-20 minutes or until the bacon is hot and sizzling.