Ingredients

• 8 oz cream cheese (or mascarpone), softened
• ½ cup chopped pecans, finely chopped
• 2 cups pretzel sticks, divided
• 1 package precooked bacon pieces (2.8–3 oz)
• 4 oz Deli garlic-herb goat cheese
• 1 cup shredded sharp cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ¼ teaspoon kosher salt
• ½ teaspoon pepper

Prep

• Place cream cheese out to soften.
• Chop pecans; crush 1 cup pretzels finely.

Steps

1. Preheat small, nonstick sauté pan on medium 2–3 minutes. Place bacon in pan and cook 1–2 minutes, stirring occasionally, or until crisp. Add pecans and cook 1 more minute, then remove from pan and let stand to cool.
2. Beat cream cheese and goat cheese with electric mixer until combined. Stir in bacon mixture, cheddar cheese, garlic, paprika, salt, and pepper until blended. Roll cheese mixture into ½-inch balls and place on baking sheet. Chill 30 minutes (or until firm).
3. Roll cheese balls in crushed pretzels until coated. Thread one pretzel stick (remaining 1 cup) into center of each ball. Serve.

Ingredients

• Nonstick aluminum foil
• 1 (10-oz) package chocolate melting wafers
• 1 (5-oz) package sriracha (or spicy) cashews, coarsely crushed
• ¼ teaspoon ground red pepper
• 3 cups Asian (or savory) snack mix (sesame rice crackers and wasabi peas)
• ½ teaspoon coarse sea salt

Steps

1. Line baking sheet with foil. Melt chocolate following microwave package instructions. Crush cashews. Stir red pepper into chocolate.
2. Place snack mix and cashews in large bowl; stir in chocolate until evenly coated. Spoon small mounds of clusters onto baking sheet, then sprinkle with salt. Let stand 30 minutes or until chocolate has hardened; serve.

Ingredients

• Nonstick aluminum foil
• 6 slices thick-cut bacon (about 9 oz)
• 18 (6-inch) wooden skewers
• ¼ cup maple syrup
• 2 tablespoons unsweetened cold brew coffee
• 1 teaspoon chipotle powder
• ¼ bunch fresh cilantro
• ¼ bunch fresh green onions

Steps

1. Preheat oven to 400°F. Line baking sheet with foil; place oven-safe cooling rack on foil-lined baking sheet. Cut bacon into thirds, then thread bacon slices onto skewers diagonally (corner to corner). Place skewers on rack (wash hands).
2. Combine syrup, coffee, and chipotle powder; whisk to blend. Divide mixture in half, then brush both sides of bacon with one-half syrup mixture (about 3 tablespoons).
3. Bake skewers 15 minutes; brush with remaining-half syrup mixture. Bake 10–12 more minutes until glazed and crispy.
4. Chop cilantro and onions (¼ cup each); sprinkle skewers evenly with both. Let stand 5 minutes before serving.