1 pound Thin Sliced Bacon (or More Depending On Number Of Crackers)
(This will do one of the 3 sleeves in the box of club crackers)
Kraft (or generic)Grated Parmesan or Parmesan Romano Cheese (don't say ewww until you've tasted these!)
( or skip the cheese and add a thin (well-drained) slice of water chestnut
and top with brown sugar
Prepare your baking rack - I put a a large wire rack, like you use to cool cookies on top of a baking sheet that has 4 sides
I dump my cheese in a small bowl
I lay my crackers face up lined up in row on another cookie sheet with sides on it to keep the stray cheese that falls off during assembly contained.
Put 1 tsp parmesan cheese on top of each cracker (once you do this a few times and get a feel for what it looks like, I just dump shake on the cheese rather thickly.
NOW you are ready to slice that slab of bacon right down the middle so the long strips are now equally cut in half.
Pick up a half strip of bacon - starting on one end of the cracker, lay one end of the bacon on the end and wrap while "stretching" the bacon to make sure it wraps around and gets the other end covered too.
When you have the rack filled, carefully put it in the oven - making SURE that the crackers are not hanging over the end of the trays ( you don't want an oven fire)
Bake for 1 3/4 hour - 2 hours at 250 degrees.
Cool. I put these in a zip lock bag if I am making them ahead of time.......to serve, put in the oven at 350 for 10 - 15 minutes and serve warm. Delish!
(They are also good at room temperature)
Lay crackers (as many as you want) face up on a cookie sheet.
Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker. Cut your package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker in one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker.
Place the bacon wrapped crackers onto a baking sheet that has a rack on it.
Place in a 250-degree oven for about 2 hours.
