1container Philadelphia Honey Pecan Cream CheeseIf you can’t find this at the store you can make your own using the recipe below
Honey Pecan Cream Cheese
I typically just buy a container of Philadelphia Honey Pecan Cream cheesebut if I cannot find it I use this recipe to make my own
4ounces8 tablespoons cream cheese
2tablespoonshoney
1-2tablespoonspowdered sugar
sprinkle of salt
2tablespoonspecansfinely chopped
Instructions
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with either a silicone mat or parchment paper. Take 1 heaping tablespoon of parmesan cheese and place on lined baking sheet. Spread the cheese out forming a thin circle of cheese. You don’t want the cheese to be layered thick or your Parmesan wafer will not be crisp.
Repeat with remaining cheese leaving about ½ inch between each cheese pile. Bake for 4-7 minutes until cheese is golden and crisp. Make sure they are crispy! Chewy wafers are no good in this recipe! Let cool before removing from baking sheet and topping.
Once Parmesan wafers are cool, top each wafer with 2-3 teaspoons of honey pecan cream cheese. You can load your cream cheese into a piping bag for a prettier finish or just use a spoon. Be careful when topping wafer, they will be thin and delicate.
Once wafers are topped with cream cheese, sprinkle crumbled bacon and sliced green onions on top. Serve immediately.
If you are making your own honey pecan cream cheese, follow these instructions:
Place cream cheese in a medium size bowl. Using a hand mixer beat cream cheese until light and fluffy. Add in honey, a sprinkle of salt, and powdered sugar (start with 1 tablespoon of powdered sugar and taste to see if you need a second tablespoon)—use beaters to cream together. Stir in chopped pecans.
Notes
You can make the parmesan wafers several days ahead of time if you’d like. Just be sure once they are completely cool you store them in an airtight container at room temperature. If you are making this KETO or LOW-CARB when making your honey pecan cream cheese omit the honey and powdered sugar and replace it with 2-3 tablespoons of your favorite sugar substitute (mine is Lakanto Monk Fruit Sweetener)