Bacon Crisp

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These are greasy, bacon-y, sinful, goodness when baked low and slow, but the quick bake instructions are WAY misleading. I just tried some at 350 for 30 mins (10 mins less than the quick bake instructions and the whole batch was burnt dark brown and inedible. Pretty lame that there wasn't better testing done before that "cook's note" was added to the recipe. That said, these really are artery-clogging yumminess when baked the regular way.

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these were awesome, come see how mine came out by visiting my blog (url in my profile

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All of the 5 star reviews led me astray. If you like the taste of bacon fat, as opposed to the great taste of crispy bacon, this recipe is for you. I'll just say that there was very little bacon fat that drained below the grill while cooking because the crackers absorbed it all. All you can taste is the pretty awful taste of bacon fat. I ate a piece and thought it was terrible. I ate another just to make sure that I wasn't wrong and then threw the rest away.

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so easy and a real crowd pleaser

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I've probably made these a dozen times for various parties and they're always a hit! We made them last night, by request, for our annual New Year's Eve party. Not a single one was left. I told people about the negative reviews, the crackers absorbed the grease & the general response was "Well duh! What do you expect a cracker wrapped in bacon to do??" Seriously, did the negative reviewers actually understand what they were making?

We bake these on a Silpat, not on a rack. We've found they turn out better on the slow roast rather than the quick bake method, but both are delicious. We tend to put more than a teaspoon of Parmesan on them. I think the cheese is a must for the flavor. It's a very rich two bite appetizer. If you're looking for healthy, this is not for you. If you're looking for bacony goodness, you've found the right recipe!

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I made these three times and they got RAVE REVIEWS each time. People LOVE these two bite apps. It helps to tuck the cheese under the bacon, otherwise it gets overcooked. These travel well, just watch the corners of the crackers as they can get a little brittle. Another version of this appetizer is to put brown sugar on the cracker instead of cheese. I haven't tried it yet.

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This is divine. I followed the recipe exactly but did the shorter baking time. They came out perfect. I don't eat bacon and I loved these. I made a batch for my adult daughter's party and they were all gone, she said everyone loved them. I could have probably doubled or tripled the recipe and still not have enough.

I used plain Club crackers - in the green box - because that's what I had. The crackers get very tasty as they absorb some of the bacon fat. This is delicious against the crispiness of the bacon. Great combination and such a simple recipe to make.

I'm not sure if the cheese is needed or not in this recipe, I really couldn't taste it. So if you don't have any, just leave it out. I doubt it will make a difference in how these taste.

If you want to make your guests happy, make this recipe, they will love you for it. You may want to double the recipe and/or make extras for the cook to nibble on, they're addictive!

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Now these were greasy the first time I made them so I made some changes! First I cut the cheese in a square to fit the cracker, I used very thin slices of jalapino, smoked gouda or NY sharp, I also used a ritz cracker. I put a thick piece of capacola ham on the cracker. I wrapped some in bacon and some in prosciutto. This maded them less greasy than the bacon.......overall they are good.
(lets be real---I would never run my oven for 2 hours for a snack..350* for 8-10 minutes did just fine!

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I have been making these for years and I use reduced fat Waverly Wafers or reduced fat Captains Wafers and have never put parm cheese. I think that the balance of fatty bacon with the low fat cracker makes for a less greasy end product.

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These are so good. All I had were Ritz so I used them and didn't read the recipe closely enough and left them in the oven for about 3 hours. They came out so crunchy and good. I make these as a regular snack for get togethers. Thanks Paula.