These might just be the easiest most delicious and totally addictive snack or appetizer I have ever made. The effort us minimal but the outcome is outstanding! Just 5 ingredients and you are going to be asked to make these for every potluck, family meal, holiday event you go to. Heck you may get asked to make them on a random Thursday because these Club Crackers are that cravable.
Most of the success of this recipe is in the technique. Since you are really just putting together some simple ingredients- it is so easy to do. And they are ready in a very short time period – its win-win
Substitutes and Variations:
If you want to add a little kick to these, you can add in some cayenne pepper to your everything seasoning or some chili powder if you want a smoky flavor. You could also switch out the brown sugar for some honey if you prefer.
Tools that may make this recipe easier:
You absolutely need to bake these on a rack. If you lay them directly on the baking sheet, the crackers will absorb all of the grease from the crackers and turn mushy and greasy. The wire rack keeps them out of that mess and let’s them retain their buttery crispness.
Now Let’s Get Cookin’!
Club Crackers
Ingredients
- 1 sleevee Club-style Crackers
- 1 lb Thick Cut Bacon cut to length of crackers
- 1 cup Brown Sugar
- 8 oz Cream Cheese softened
- 2 tbsp Everything Seasoning
Instructions
- Preheat oven to 400degF.
- Cover a baking sheet with parchment paper and top with a wire baking rack.
- Line out crackers on baking rack. Give each cracker a generous smear of cream cheese.
- Place a piece of bacon on each crack, gently pressing into the cream cheese.
- Sprinkle each cracker with a half teaspoon of brown sugar. Then add a sprinkle of everything seasoning.
- Place in oven to bake for 30 minutes (or until bacon is done to your liking).
- Let cool for at least 5 minutes before serving. Store in an airtight container for up to 5 days.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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