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These Boursin Candied Bacon Crackers bring a creamy herby flavor to the addictive sweet and salty combination, making for a crunchy, protein-packed snack making these the perfect poppable appetizer for any occasion.
The ultimate sweet, savory, and salty snack that’s a hit for game days, parties, and anytime snacking!
Why You’ll Love Boursin Candied Bacon Crackers
If you’ve tried my viral Parmesan Candied Bacon Crackers, you know how insanely delicious it is to pair a sharp cheese with the sweet and salty bacon cracker. Since Boursin cheese has been all the rage lately and I figured I’d give it a try on these candied bacon crackers instead. And wow, it did not disappoint!
The results was a super tender, herby cracker with all the sweet, spicy and saltiness we love from the original version. And of course, that sticky chewy bacon on top that keeps you addictively popping these crackers in one after another.
Key Ingredients
Ok, seriously, it doesn’t get more simple than just FIVE total ingredients (and make sure you have parchment paper or foil on hard for easy cleanup!).
Club Crackers – just the plain ol’ original buttery crackers. Some people have suggested Chicken in a Biscuit – I think this would be too salty, but give it a try if you’re feeling adventurous.
Bacon – thinly sliced bacon is super important. Do not be tempted to buy the thick-cut even if it’s what you’d usually gravitate toward. If it’s thick it will not cook properly.
Boursin Cheese – this garlic and herb cheese spread is found in the deli cheese section of most supermarkets, near the artisan cheeses.
Brown Sugar – I prefer dark brown sugar for the deeper, richer molasses flavor, but either will work just fine.
Red Pepper Flakes – you can use as much or as little red pepper flakes as you wish. I buy the ones that are mild, so I can use them a bit more liberally.
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How to Make Boursin Candied Bacon Crackers
Preheat the oven to 300 degrees. Line a baking sheet with parchment paper or foil in order to catch the grease drippings from the bacon. Place a cooling rack right on top of the lined pan – this is what we will bake the crackers on.
I like to pre-measure my brown sugar and red pepper flakes each in their own bowl to avoid contaminating the containers. You can always add more to the bowls if needed.
To Assemble:
Spread on a layer of Boursin cheese onto each cracker and place side by side on the prepared rack. One standard 5.3 oz block is enough for 1 sleeve of crackers. Don’t spread it too thin but don’t pile it on. Just a good smooth coat is enough, about 1/8″ thick (see photos for reference).
Slice the bacon into fours so they also match the length of the crackers. Place one piece of bacon onto each cracker.
Then sprinkle of a liberal amount of brown sugar and top that with red pepper flakes.
Bake in the Oven
They bake for 35-45 minutes, rotating the pan halfway through. Begin checking on them at 30 minutes. Once the bacon is cooked through and the edges of the crackers begin to brown, they are finished.
Serve warm or at room temperature.
Can I use Different Crackers?
Yes, but I’d stick with a buttery, flaky cracker like a Ritz or even a whole wheat entertainment cracker.
Some readers have recommended Chicken In A Bisket. While it sounds tasty and fun, I do think that may be a little too savory and salty. So try this idea at your own risk.
Others have recommended Triscuits. As a hater of Triscuit texture, I would not personally try this – but it may be your style.
How to Select Bacon
This is strangely very important for this Boursin Candied Bacon Cracker recipe. Firstly, buying thinly sliced bacon (or just regular bacon) is necessary. This recipe won’t work the same with thick-cut bacon.
If you buy bacon often enough, you may be like me and spend five full minutes inspecting the back side of the bacon package to check the grain.
It’s important to choose a pretty even amount of fat-to-meat ratio. If there is too much fat, you will end up with really fatty, rubbery bacon crackers without much meat. It won’t be pleasant.
Here is the comparison, choose bacon with a decent amount of pink meat grain:
How to Store Candied Bacon Crackers
After these Boursin candied bacon crackers have been baked and cooled, they can be kept at room temp for a few hours.
To store them, just place them into an airtight container (I just use a Ziplock bag) and place in the fridge for 3-4 days. You can also freeze them for two months.
I hope you enjoy these Boursin Parmesan Candied Bacon Crackers. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Boursin Candied Bacon Crackers
Ingredients
- 1-1.5 sleeves Club crackers
- 1 lb. bacon regular or thin sliced NOT thick-cut
- 1-5.3 oz Boursin cheese I used garlic and herb but black pepper is also great
- 1/2 cup dark brown sugar
- 2 tablespoons red pepper flakes
Instructions
- Preheat the oven to 300 degrees. Line a baking sheet with parchment paper or foil in order to catch the grease drippings from the bacon.
- Place a cooling rack right on top of the lined pan, this is what we will bake the crackers on.
- Measure out brown sugar and red pepper flakes each into their own bowl to avoid contaminating the containers. You can always add more to the bowls if needed.
- Spread on a layer of Boursin cheese onto each cracker and place side by side on the prepared rack. Don’t spread it too thin but don’t pile it on. Just a good smooth coat is enough, about 1/8″ thick (see photos for reference).
- Slice the bacon into fours so they also match the length of the crackers. Place one piece of bacon onto each cracker.
- Then sprinkle on a liberal amount of brown sugar and top that with a pinch of red pepper flakes.
- Bake in the oven for 35-45 minutes, rotating the pan halfway through. Begin checking on them at 30 minutes. Once the bacon is cooked through and the edges of the crackers begin to brown, they are finished.
- Serve warm or at room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
