Ingredients
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8 slices bacon
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32 rectangle butter crackers, such as Club
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2 tbsp ketchup and/or mustard, for decoration
Steps
1
Preheat oven to 250ºF. Arrange a wire rack in a large rimmed baking sheet lined with foil or parchment.
2
Cut the bacon slices crosswise into halves. Then cut halves in half lengthwise to form long, narrow strips.
3
Wrap each cracker with a strip of bacon, going around twice. Arrange on rack, seam-sides down.
4
Bake 1½ hours, until bacon is golden brown. Remove from oven and let cool slightly. With sandwich-size resealable plastic bag with corner snipped off or tip of bottle, pipe either ketchup or mustard onto each cracker to form 2 eyes and a mouth. Serve warm or at room temperature.
Tips
Make these up to 2 days ahead. After removing from oven (but before adding eyes and mouth), cool completely. Place in airtight container or bag and refrigerate. Reheat in a 325ºF oven until warm, then pipe on the mouth and eyes.
