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Bacon-Wrapped Monster Crackers

Buttery crackers get the mummy treatment with the help of bacon strips. Cooking them low and slow in the oven transforms them into an irresistible bacon-infused snack or appetizer.

Serves 32
Ready in 105 mins
Prep time 15 mins
Cooking time 90 mins
55 calories per serving


> 8 slices bacon
> 32 rectangle butter crackers, such as Club
> 2 tbsp ketchup and/or mustard, for decoration


Preheat oven to 250ºF. Arrange a wire rack in a large rimmed baking sheet lined with foil or parchment.
Cut the bacon slices crosswise into halves. Then cut halves in half lengthwise to form long, narrow strips.
Wrap each cracker with a strip of bacon, going around twice. Arrange on rack, seam-sides down.
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.


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.

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