Pretzel Snaps And Bacon Baked Brie
Gooey baked Brie and crispy bacon pieces are layered atop a Snyder’s of Hanover® Pretzel Snap, then sandwiched with another Snyder’s Pretzel Snap on top, drizzled with honey, and garnished with an optional small sprig of thyme for fragrance and a pop of greenery. The bacon is cut to size prior to cooking so the rectangles stay intact.
Total Time
25 minutes
25 min
Prep Time
10 minutes
10 min
Cook Time
15 minutes
15 min
Total Time
25 minutes
25 min
Prep Time
10 minutes
10 min
Cook Time
15 minutes
15 min
Ingredients
for 12 bites
- 6 strips bacon
- 24 Snyder’s of hanover® pretzel snaps
- 6 oz brie cheese (165 g), with rind
- ¼ cup honey (55 g)
- 12 small sprigs fresh thyme, optional
Nutrition Info
- Calories 190
- Fat 12g
- Carbs 9g
- Fiber 0g
- Sugar 7g
- Protein 10g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
- Using scissors or a knife, cut each strip of bacon crosswise into 4–5 small rectangles. Arrange the slices on a prepared baking sheet.
- Bake for 10–12 minutes, or until the bacon reaches your desired crispiness, being careful not to burn it. Transfer the bacon to a wire rack to cool, blotting with a paper towel to remove excess grease before using. Leave the oven on.
- Slice the Brie into ½-inch-thick planks, then slice into 1-inch-wide squares for a total of 12 squares.
- Place 12 Snyder’s Pretzel Snaps on the remaining prepared baking sheet. Top each pretzel with one cooked bacon slice, then a square of Brie, then one more bacon slice, then top each with another pretzel.
- Bake the bites for 2–3 minutes, until the Brie is warm and softened, but not completely melted; keep a close eye to avoid over-melting the cheese. Remove from the oven.
- Drizzle the bites with honey, then garnish each with an optional small sprig of thyme.
- Serve warm.
- Enjoy!