Bacon Cream Cheese Pretzel Sticks
Bacon Bomb Stix
From the classic chocolate covered pretzels we've added this wild twist! Cream cheese and bacon covered pretzels!
1 LB- Bacon
8 Oz- Cream Cheese
1 tsp- Bacon Bomb-Jalapeno Hickory
16- Pretzel Rods
Let cream cheese sit out at room temeratrue for 1 hour to soften.
Roughly chop bacon and cook in a skillet over medium high heat until the bacon pieces are crispy.
Drain off fat and place the cooked bacon on a paper towel lined plate to cool and dry.
Mix the bacon bomb and cream cheese together until well combined.
Chop the bacon to a small dice and spread out on a plate.
Hold a pretzel rod at one end and spread 2 tsp of the cream cheese mixture on using a butter knife. (leave about 2” of the pretzelnaked to allow space to grip)
Once evenly spread on the rod, roll it in the chopped bacon.
Lay flat on a sheet tray and place in the fridge for 10 minutes before serving.
Eat immediately and enjoy!
Tip: Add some rendered bacon fat to the cream cheese to smooth out and add an extra bacon kick!