There are some snack trays that disappear before halftime, and these southern 4-ingredient savory bacon pennies are one of them every single time. They’re the kind of old-fashioned party bite folks in the South and across the Midwest have loved for years: simple pantry ingredients, salty bacon, buttery crackers, and a little cheese baked up into something crisp, rich, and mighty hard to stop eating. When you need a no-fuss appetizer for game day, holiday gatherings, or just a family night around the television, this is the sort of recipe that earns a permanent place in the tin box of keepers.
Serve these warm or at room temperature with a bowl of pickles, celery sticks, or a simple ranch dip if you want something cool alongside all that smoky richness. They also fit right in on a snack spread with deviled eggs, sausage balls, pimento cheese, or a pot of chili, and they’re especially good with sweet tea, iced lemonade, or a cold soda on the side.
Southern 4-Ingredient Savory Bacon Pennies
Servings: 8
Ingredients
1 sleeve buttery round crackers, about 32 crackers
Directions
1. Preheat your oven to 250°F and line a rimmed baking tray with foil for easy cleanup.
2. Arrange the crackers in a single layer on the prepared tray, leaving just a little space between them.
3. Top each cracker with a small mound of grated cheddar cheese, then wrap or drape a piece of bacon over the top so it sits neatly on each one.
4. Sprinkle a little brown sugar over each piece, using just enough to lightly coat the bacon.
5. Bake for 1 1/2 to 2 hours, or until the bacon is browned and crisp and the sugar and cheese have melted into the crackers. Let them cool for 5 minutes before serving so they set up nicely.
Variations & Tips
Cheese swap: Sharp cheddar gives these plenty of old-fashioned flavor, but pepper jack adds a little kick and smoked gouda brings a deeper, savory note. Just be sure to grate your own if you can, since it melts more smoothly than the bagged kind.
Make-ahead tip: You can assemble these a few hours ahead of time and keep the tray covered in the refrigerator until you’re ready to bake. That makes them especially handy when company is on the way and the kitchen is already busy.
Cracker caution: Buttery round crackers work best because they hold together while soaking up all that bacon flavor. If your crackers are very thin, keep an eye on them toward the end so they don’t brown too much on the bottom.
Batch cooking: These go fast, so doubling the recipe is never a bad idea for game day or holiday tables. Use two trays if needed and rotate them halfway through baking for even color and crispness.
