I’m a fan of bacon wrapped anything. Seriously, think of a food, wrap it in bacon, and you’ve got a delicious appetizer. These bacon wrapped crackers might seem strange at first, but trust me… once they’re in your mouth, you’ll see just how genius this recipe is. These tasty crackers are the perfect appetizer for game day and holidays!
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I made this easy appetizer with only 4 ingredients: crackers, bacon, brown sugar, and parmesan cheese. My bacon wrapped crackers have a wonderful sweet and savory flavor, but of course, the bacon is what really stands out! The crackers are easy to assemble, then you just let them bake to perfection. Yum!
What’s in This Bacon Wrapped Crackers Recipe?
- Club Crackers: These crackers are the perfect shape for wrapping with bacon. You can definitely use other types of crackers, but they may be more difficult to wrap depending on their shape. I personally like the multi-grain flavor, but any flavor will do!
- Bacon: I used pepper bacon and loved the hint of spice it gave these crackers. However, any kind of bacon works, so long as it is sliced thin.
- Brown Sugar: I like dark brown sugar for a richer taste, but light brown also works.
- Cheese: I love the saltiness and umami flavor of Parmesan cheese, but any cheese will work, so feel free to experiment!
Tips for Success
- Use thin-sliced bacon for the best results. With thicker bacon, you may need to use toothpicks to hold the bacon closed over the crackers.
- Hold the crackers steady when wrapping them so the brown sugar and/or parmesan cheese doesn’t fall off!
- Many readers have made these with a combination of Parmesan and brown sugar and loved them! If you’d like them this way, simply mix the Parm and brown sugar together before scooping onto the crackers.
How to Store and Reheat
If you have any of these bacon wrapped crackers leftover… well, you probably won’t because they’re really delicious and so easy to eat. But, if you do have extras, or if you make a couple of batches at once, they are easy to save. After cooking, let them cool and then throw them all in a freezer-safe bag. They’ll keep in the fridge for up to 3 days, but I recommend freezing them for up to 1 month.
To reheat, remove them from the freezer and let them thaw in the bag. Then lay them out on a baking sheet and reheat for about 15-20 minutes at 250°F. The oven does a nice job of crisping up the crackers and bacon, even after being frozen!
Serving Suggestions
These bacon wrapped crackers are a great little treat all by themselves, but they’re also so tasty with a creamy spread. I like them slathered with herb cream cheese dip, whipped feta dip, or baked brie! I recommend using a butter knife to spread the dip over the crackers, as the bacon can make a bit of a mess when going right in for the dip.
Bacon Wrapped Crackers
Ingredients
- 38-45 Club crackers I used Multi-grain (1 sleeve)
- 1 pound thin-sliced pepper bacon
- 1 cup dark brown sugar
- 1 cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 250°F. Line a baking sheet with aluminum foil, then place an oven-safe wire cooling rack on top. Spray the rack with cooking spray.
- Lay the crackers flat in rows on the wire rack.38-45 Club crackers
- Cut the bacon in half.1 pound thin-sliced pepper bacon
- Place 1 teaspoon of cheese and/or brown sugar on each cracker.1 cup dark brown sugar, 1 cup freshly grated Parmesan cheese
- Carefully wrap ½ slice of bacon around each cheese or sugar-covered cracker. (Be careful not to let the cheese or sugar fall off.)
- Place the bacon wrapped crackers seam-side down on the rack.
- Bake in the preheated oven 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 or the sugar will burn quickly. Let cool slightly before enjoying.
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Bacon Wrapped Crackers Step by Step
Prep the Baking Sheet: Preheat the oven to 250°F. Line a baking sheet with aluminum foil, then place an oven-safe wire cooling rack on top. Spray the rack with cooking spray.
Prep the Crackers and Bacon: Lay 38-45 club crackers flat in rows on the wire rack. Cut each strip of 1 pound of thin-sliced pepper bacon in half.
Top the Crackers: Place 1 teaspoon of cheese and/or brown sugar on each cracker.
Wrap the Crackers: Carefully wrap ½ slice of bacon around each cheese or sugar-covered cracker. (Be careful not to let the cheese or sugar fall off.) Place the bacon wrapped crackers seam-side down on the rack.
Bake the Crackers: Bake in the preheated oven 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 or the sugar will burn quickly. Let cool slightly before enjoying.
is it ok to wrap with bacon 8 hours before baking, and leave in fridge?
Should be fine!
What’s the best way to store these? Like if I cook one day & want to eat the next? Heat them up again?
You can store them in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for about 5 minutes!
I just put brown sugar and the tiniest hit of cayenne. So good!
So glad you enjoyed them, Beth!
Do you put both parm and sugar on each cracker?
Nope! Just one for each cracker!
Brown sugar AND Parmesan both in each cracker. The picture looks like either but not both.
Brown sugar OR parmesan on each cracker!
You can absolutely put both if you’d like!
I put both on there and they came out absolutely amazing. I was in a hurry and must’ve missed the OR part!
Bacon wrapped crackers are Awesome!
Thanks Sandy! I’m glad you enjoy them!
do they need to be served warm or can they be made in advance and served later with no oven?
You can serve them later on!
Do you think I could prep these the night before and bake them before an event?
I do not have cookie racks can i use a broiler pan instead?
Yes that should work!
I used my ninja toaster oven/air fryer because it had the basket with the pan underneath. It wouldn’t go as low as 200 so I did it on 250 for the 2 hours and they came out great.
Try putting the cut edge of bacon on bottom. We found it worked better! These are the best!!!
that is a great tip! thank you!!