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Feb 20, 2009 09:44 AM

Bacon-wrapped, "parmesan" cheese-covered crackers?

So, I've been staring at the Pioneer Woman Holiday Bacon appetizers for a while now: http://thepioneerwoman.com/cooking/20... And I'm just curious! I just can't even imagine what they're like. She says they're retro, but I've never seen them before. What do they taste like? Does the cracker get soggy? Does the bacon get crispy? Am I just going to have to try them for myself? Who wants to fess up having tried them, or even having made them?! I dare you!

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  1. I have never made them and most likely never will but they look great! Reading and looking, I feel like I have already eaten them. Of course, if you need tasters when you make them (and you know you will!) give me a call ~ please report back!

    1. Well, I must confess they look pretty darn tempting, but I have never seen them before. In the 80's I had 2 little girls and didn't go out much so I missed those treats. I imagine that being cooked at such a low heat and for so long that the grease from the bacon would crisp up the cracker instead of making it soggy, and the bacon would be crispy, too, because it's thin. I think I would try a small batch as an experiment. The only thing that makes me scratch my head is how do you keep that grated cheese to stay on the cracker while you are wrapping the bacon around it? I imagine that takes some practice, or a lot of smushing of the cheese!

      2 Replies
      1. re: danhole

        I would think you would keep the cracker pointing up and rotate the bacon, not the cracker. Just another wonder of bacon as a super food ~ stretchy!

        1. re: tomatoaday

          I made these to have as an appetizer with champagne. Here are my suggestions.... make sure to cool completely. These are much better at room temperature than warm. Depending on your bacon... 1/2 slice might not be stretchy enough.... you want to start and stop the wrap on the underside of the cracker.... maybe 2/3 strip, but then you end up with bacon nubs... but you want to make sure to get good bacon coverage... also, if you make a batch and freeze, the recipe says to heat for 10 mins., but I found just bringing to room temp is good... don't keep too long in freezer though.. not "healthy" but damn delicous!!!

      2. I saw Paula Deen make these once, and was curious as well. I haven't tried them, but you can read lots of reviews to help you make up your mind. Please report back if you make them!


        2 Replies
        1. re: bear

          Paula's recipe calls for freshly grated parmesan, which is much oilier than the grated "quasi" parmesan. I personally would use the grated stuff. Not only to cut the expense, but also to cut the grease. I love to make parmesan crisps with shredded parmesan but I always dab them with a paper towel to get all the grease off of them.

          1. re: danhole

            Good points. The bacon would probably overpower the flavor of a good parm anyway, and it would be wasted.

        2. It's BACON-wrapped. Of course you can't look away!
          I've not seen them or tasted them, but I know what happens to crackers after I douse them in boiled sugar and butter when I make my toffee and they aren't quite crisp on their own, they turn into a kind of salty cookie layer. I bet the cracker is there just to help hold the cheese inside the bacon.
          I once had these Ranch flavored crackers that someone made using dry powdered ranch dressing and oil. Shook them up in a bag and baked. It was....... not tasty. But crisp.

          1. Holy moly.....
            I've bookmarked the recipe - stomach bug has been going around our house this weekend, but I'll probably tell DH about these tonight over dinner. Shame I just finished off our Club crackers (pregnancy cravings!), but these will be happening sometime. I ca't even imagine the texture, but I know it will be killer.