Cheese and Cracker "Pie" Appetizers

Aren’t these mini cheese & cracker “pie slices” the cutest appetizer? Four simple ingredients are all you need to make them for your next holiday get-together.

Items used to make this recipe:

(affiliate links)

• Triscuit Thin Crisps Crackers https://amzn.to/49YK77C

• Chicken in a Biskit Crackers https://amzn.to/4o45kQY

• yellow cheddar cheese https://amzn.to/4o5bGPU

• whipped cream cheese https://amzn.to/49uAVrw

• serrated knife https://amzn.to/48nJ5Ro

• disposable piping bags https://amzn.to/49YSL5Z

Cheese and Cracker “Pie” Slices

make as many as you like

Printable Recipe

Ingredients

• yellow cheddar cheese block, cut into small triangles as shown

• whipped cream cheese (or cheese spread), any flavor, but it should be creamy

• Triscuit Thin Crisps Crackers, original flavor

• Chicken in a Biskit crackers

Directions

1. Cut cheddar cheese into 1/8-inch thick planks, then into triangles that are a little smaller than the Triscuit Thin Crisps crackers.

2. Place whipped cream cheese into a piping bag (or freezer zip-top bag) and cut a small hole in the tip.

3. Squeeze a small amount of whipped cream cheese onto Triscuit cracker and place the prepared cheese triangle on top.

4. Pipe a little more whipped cream cheese along the long side of a Chicken in a Biskit cracker and press it in the place of the “pie crust" edge. I like to cut these cracker “crusts” down a bit with a small serrated knife, so they aren’t too tall.

5. Pipe a small dollop of whipped cream cheese on top to mimic real whipped cream. For best flavor, serve at room temperature.

Note

• When choosing a cheddar cheese, pick one that is young, not aged. The more aged (aka sharp), the more crumbly and difficult it will be to cut into neat slices.

Rolo Pretzel Turtles

These Rolo Pretzel Turtles are a traditional holiday treat in our family. They’re so easy to make, I’m not kidding when I say the most difficult part is unwrapping the Rolo candies. Feel free to make them a couple of weeks in advance, and make plenty because they disappear fast.

To make these rolo turtles, arrange pretzel squares on a parchment or silicone-lined half sheet pan and top each with an unwrapped rolo candy. Place in preheated oven following the recipe below.

Gently press a pecan half onto each rolo, being careful not to press down too much. The caramel center of the rolos shouldn’t spill out.

Allow the turtles to rest until they chocolate sets. You can refrigerate the whole tray to speed up the process. Store leftovers in an airtight container for up to 2 weeks.

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Items used to make this recipe:

(affiliate links)

• milk chocolate rolo candies https://amzn.to/4gom2XF

• dark chocolate salted caramel rolo candies https://amzn.to/4f3rDll

• square pretzels https://amzn.to/49q5koL

• mini pretzels https://amzn.to/3ZlzEMK

• pecan halves https://amzn.to/3Dbe3im

• half sheet pan https://amzn.to/3Vuivzf

• silicone silat liner https://amzn.to/41kYLlo

• half sheet flat parchment paper https://amzn.to/3D0sfuz

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Rolo Pretzel Turtles

makes about 50 candies

Printable Recipe

Ingredients

• 10-ounce package of Rolo candies, unwrapped (about 50)

• 50 square pretzel snaps (or mini pretzels, or pretzel crisps)

• 50 pecan halves

Directions

1. Preheat oven to 200F with the oven rack in the center position.

2. Line a half sheet pan with parchment paper or a silicone baking mat.

3. Place pretzels in a single layer on prepared sheet pan and top each with an unwrapped Rolo candy; bake in preheated oven for just 4 minutes.

4. Remove sheet pan from oven and immediately press one pecan half on each Rolo, pressing gently, just until the candy is compressed about half way.

5. Allow candies to cool to room temperature or chill in the refrigerator before serving.

6. Store cooled turtles in an airtight container for up to 2 weeks.

Notes

• Use milk chocolate or dark chocolate salted caramel Rolos.

• Use square waffle-shaped pretzels, pretzel crisps, or mini pretzels (but not the “itty-bitty” ones).

• Can be made up to two weeks in advance if stored in an airtight container.

• Beware of recipes that tell you to bake this recipe at a higher temperature. Doing so will melt the candies too much and you’ll end up with a big mess on your hands.