8 slices bacon
1 1/2 oz. (8-oz.) blocks cream cheese, softened
1 c. shredded cheddar
1 tsp. garlic powder
1 tsp. paprika
Freshly ground black pepper
1/3 c. freshly chopped chives
1/3 c. finely chopped pecans
18 pretzels sticks
- In a large nonstick skillet, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then finely chop. Set aside.
- Meanwhile, in a large bowl, stir together cream cheese, cheddar cheese, garlic powder, and paprika and season with salt and pepper. Use a cookie scoop to form mixture into 18 small balls and transfer to a parchment–lined baking sheet. Refrigerate until firm, 1 hour.
- In a shallow bowl, stir together bacon, chives, and pecans.
- Roll balls in bacon-chive-pecan mixture, insert a pretzel stick into each, and let come to room temperature 15 minutes before serving. (If not serving right away, loosely cover with plastic wrap and return to fridge.)