I love bacon. Not "love bacon" like it's a cute little side note - I mean love bacon. When I was a pescatarian for over eight years, bacon was the one thing I kept in my back pocket as my designated "cheat" meat. I never actually cheated, but let me tell you, I could have. There were mornings I stood in front of a diner menu having a full internal negotiation with myself.
So it should come as no surprise that these Bacon Wrapped Crackers are exactly the kind of decadent, salty, can't-stop-eating-them snack that would've absolutely tested my willpower.
Crispy bacon, a little parmesan tang, and a buttery club cracker underneath it all - I could eat a whole pound of these without blinking, and I'm not even a little ashamed to admit it.
Why You'll Love This Recipe
- Only 3 ingredients. Crackers, parmesan, bacon. That's it. No specialty grocery run required.
- The oven does the work. This isn't a "quick" recipe, but it is an easy one - you spend about 15 minutes assembling, then the oven handles the rest while you do literally anything else.
- Crowd-pleaser guaranteed. These disappear fast at parties, game day spreads, and holiday appetizer tables. I've never once had leftovers.
- Make-ahead friendly. Assemble in advance and pop them in the oven when you're ready.
Ingredients
- 24 Club Crackers
- ⅓ cup parmesan cheese
- 12 slices of bacon, cut in half
Tools You'll Need
- Measuring cup
- Cutting board
- Knife
- Baking sheet
- Wire cooling rack
- Aluminum foil
Directions
Preheat and prep. Preheat the oven to 250°F. Line a large baking sheet with aluminum foil, then place a wire cooling rack on top of the foil-lined sheet.
Cut the bacon. Cut each slice of bacon in half.
Top the crackers. Line the crackers up on a cutting board or tray. Top each cracker with a sprinkle of parmesan cheese.
Wrap it up. Carefully wrap a half slice of bacon around each cracker, making sure the seam ends up on the bottom. Arrange them on the wire cooling rack as you go.
Bake low and slow. Transfer the entire baking sheet to the oven and bake for 1½–2 hours, until the bacon is crisped to your liking. (We baked ours for 1 hour and 45 minutes.)
Cool and enjoy. Let the bacon wrapped crackers cool for 5-10 minutes before diving in.
Tara's Tips
- A wire cooling rack is what gives you that all-over crispy bacon instead of soggy-bottomed crackers - I wouldn't skip it.
- Toothpicks aren't necessary if your bacon seam is tucked underneath, but if you want extra insurance, a few toothpicks can hold things in place while baking.
- Want a little kick? A pinch of cayenne or black pepper on top of the parmesan adds a nice contrast to the salty bacon.
Serving Suggestions
These are a natural fit on any appetizer spread - set them out alongside Buffalo Chicken Dip or Deviled Egg Potato Salad for a game day table that disappears fast.
Crispy Bacon Wrapped Crackers
These bacon wrapped crackers are salty, crispy, and impossible to resist!
Ingredients
- 24 Club Crackers
- ⅓ cup parmesan cheese
- 12 slices of bacon, cut in half
Instructions
- Preheat the oven to 250 degrees. Line a large baking sheet with aluminum foil. Place a wire cooling rack on top of the foil lined baking sheet.
- Cut the bacon in half.
- Line the crackers up on a cutting board or tray. Top each of the crackers with some of the parmesan cheese.
- Carefully wrap a half slice of bacon around each cracker, making sure the seam is at the bottom. Arrange on the wire cooling rack.
- Transfer the entire baking sheet to the oven and bake for 1 ½ - 2 hours, until bacon is crisped to your liking. (we baked ours for 1 hour and 45 minutes)
- Allow the bacon wrapped crackers to cool for 5-10 minutes, then enjoy!
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 88Total Fat: 5gSaturated Fat: 1gUnsaturated Fat: 3gCholesterol: 4mgSodium: 217mgCarbohydrates: 10gFiber: 0gSugar: 1gProtein: 2g
Storage
Store leftovers (if you have any!) in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for a few minutes to re-crisp - the microwave will leave them chewy.
