RITZ CRACKER CRUSTED BABYBEL CHEESE PUMPKINS

CHEESE AND CRACKERS just leveled up in the best way possible.

Forget the standard spread—this is how you make Fall snacking fun! These adorable, crispy, cracker-crusted cheese pumpkins are the cutest twist on your classic cheese and crackers. I’m obsessed! Combining that buttery crunch with creamy cheese? Total game changer. Plus, it’s a no-fail, crowd-pleasing move that’s perfect for your Fall gatherings. Honestly, I’m already thinking about how to turn these into a holiday snack because they’re just that easy and fun. I know you’re going to FALL in love with this playful take on cheese and crackers.

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RITZ CRACKER CRUSTED BABYBEL CHEESE PUMPKINS

Yield: 6 Pumpkins

Author: Michelle Williams

Prep time: 15 MinTotal time: 15 Min

Ingredients

• BabyBel Original Cheese (6, wax removed)
• Ritz Crackers (15)
• Unsalted Butter (2 tablespoons, melted)
• Pretzel Sticks (3, broken in half)
• Thyme (6 sprigs, length of your choosing)
• OPTIONAL. Honey (to your liking)

KITCHEN TOOLS

• Food Processor
• Mason Jar (no lid. This is for melting your butter)
• Pastry Brush
• Shallow Bowl

Instructions

TO MAKE YOUR CRACKER CRUSTED CHEESE PUMPKINS

1. In your food processor, break down your Ritz crackers into a fine, even crumble. Pour your cracker crumbs into your shallow bowl.
2. Use your pastry brush to coat one Babybel cheese wheel at a time with butter.
3. Roll your butter-coated cheese in your cracker crumb mixture.
4. Use your pastry brush again to dab more butter on top of the crumb layer you created.
5. Press it into cracker crumbs to coat it a second time.
6. Stick half of a pretzel stick broken-side-up into the top middle of your cracker-crusted cheese. This will be your pumpkin's stem.
7. Add thyme to the same hole you just made with your pretzel stick.
8. OPTIONAL. Drizzle honey over your pumpkins.

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