Bacon Wraps.
A Christmas clogging miracle recipe.

Bacon Wrap Ingredients

If you were to tell someone the ingredients to the famed bacon wraps that make the rounds every Christmas in my family you probably wouldn’t be met with groans of desire or exclamations of delight.

Instead, after declaring these tasty little treats are made with bacon, sweetened condensed milk, Worcestershire sauce and dijon mustard, the best you could expect is for one out of 10 people to just pretend vomit, as opposed to actually vomit.

That’s why you can never tell anyone what these are made of until after they’ve tried them.  Kind of like beef marrow.  Just spread it on toast and feed it to someone.  Then after they’ve scarfed it down and licked their fingers clean, declare “HAH!  YOU FOOL!  THAT WAS THE MARROW OUT OF THE MIDDLE OF A BEEF BONE!  GROSS, GROSS MARROW!  HAH!  But it’s good isn’t it? Omg.  Why would you throw up like that? That’s very rude.

So that’s fact #1 about Bacon Wraps.  The ingredients sound horrifying.

Fact #2 about bacon wraps is once they try them, they will ask for the recipe.  That’s when you have to make the ingredients sound as appealing as possible.  They aren’t made out of bacon, a can of sweetened condensed milk,  and mustard … they’re created with crispy, salted bacon, with a touch of something sweet to offset the salty, and a little bit of dijon for spice.

See how much better?

There’s also cheese in there, but that takes it so far over the top it’s best to just leave it out until they’ve had a few more and become actual addicts.  At which point you could tell them they’re made out of goat shit and scabs and they’ll still be begging you for the actual recipe.

The original recipe came from my sister, who got it from her friend, who got it from a recipe pamphlet from the fine people who make Sweetened Condensed Milk.  My sister has now handed the recipe out to every single person who has ever tried them.  That’s a slight exaggeration, but so is the goat shit thing.  It’s all part of the writing process.  Don’t worry about it, just go with the flow.

These are not for the food snob.  These are not for those who only eat healthy.  These are for people who are FUN!




Bacon Wraps

Ingredient list

1½ pounds of bacon, each piece sliced in half

20 slices of white bread, crusts cut off

1/4 cup of dijon mustard

1 can sweetened condensed milk

2 cups shredded sharp cheddar cheese

1 tsp. Worcestershire sauce.

preheat oven to 350f / 175 c  (line bottom rack of oven with tin foil to catch bacon drips)


1. Mix together condensed milk, Worcestershire sauce, and dijon mustard.

2.  Flatten bread with rolling pin.

3.  Lay 3 strips of bacon side by side.

4.  Lay single piece of bread on top.

5. Smear with a large tablespoon of condensed milk mixture.

6.  Top with a fingerful of shredded cheese.

7.  Roll up tightly.

8. Secure each bacon piece with a toothpick.

9.  Lay bacon wraps on a rack over a tin foil lined cookie sheet to catch drips.  Also line the bottom rack of your oven.

10.  Bake until bacon is cooked to your liking (approximately 45 minutes – 1 hour)


Mix condensed milk, Worcestershire sauce, and mustard


Slicing Bread

Cut crusts off bread if you haven’t already done so.


Rolling Out Bacon Wraps

Roll bread out flat.


Sliced Bacon

Lay 3 strips of bacon side by side (each piece has previously been cut in half)


Bread On Bacon

Lay flattened bread on top.


Goo On Bread

Cover with heaping tablespoon of condensed milk mixture.


Cheese On Bread

Sprinkle with cheese.


Bacon Wrap Roll

Roll up.



Secure with toothpicks.


Bacon Wraps On Rack

Place on rack over tin foil lined cookie sheet.


Cooked Bacon Wraps

Bake until bacon is cooked (approximately 45 minutes – 1 hour)

Cut, or break each piece off so you have individual, bite sized pieces, each with their own toothpick.



  1. Ella says:

    What was the goat shit thing that you made up? I hope I didn’t miss it.

  2. Sue Schneider says:

    Seriously?! Oh my! Paleo diet! Hide your eyes until Wednesday!!

  3. Amie says:

    That sounds hideous. I want one!

  4. Victoria says:

    Omg. That looks delicious!

  5. Stephanie Hobson says:

    Oh my, I want this. Right. Now!

    • Karen says:

      Really? Even after reading the ingredients? And not having tasted one? Really? I did a fantastic sell job. I deserve some sort of award. ~ karen!

  6. Susan Preston says:


  7. Edith says:

    Dang! Don’t make my mouth water when I’m already in bed. And now my stomach is growling too. I can smell that bacon. MMMMMM.

  8. Marti says:

    Earlier today, I was reading the delicately written prose about “Christmas in Jane Austen’s Day.”

    And now I read about goat shit and … what was it? Scabs. Well, whatever. Those look absolutely perfect for making the night before Christmas, putting in the fridge and serving while the Christmas gifts are being opened. Thanks!

  9. Valerie says:

    Happy appy season.
    Your recipe looks interesting and may even replace the bacon wraps I have made in the past.
    In that recipe you wrap the half bacon strip around a halved water chess nut and a small piece of chicken liver, brushed with garliced soya sauce and bake for the same time as your recipe. If anyone makes the chicken liver one I discovered that plunging the chicken livers in a bowl of hot water for a few minutes prior to preparing makes rolling much easier.
    Karen do you have more appy recipes?

    • Karen says:

      Oh yes. I love appetizers. I especially love you referring to the season as Happy appy season! ~ karen

    • amyfaith says:

      Yes! They’re called Rumaki. When I was a kid in the 60’s & 70’s, these were considered the ne plus ultra of fancy cocktail party hors d’oeuvres, served only by the smartest of hostesses (and yes, I did have to look up the spelling of ‘hors d’oeuvres’).

      I got an urge to go old school and made them last year for a New Years party we were attending at a friends house. I thought that the chicken liver would turn off most of the attendees (if so, more for me, so no problem there!), but surprisingly, they were a huge hit and even several of the children tried and liked them. Thanks for the hot water tip; I’ll definitely try that.

      • Dana says:

        My mom made rumaki all the time when I was growing up , but I didn’t know about the chicken liver! I’m going to keep on believing that she didn’t add them. Because, ew!

  10. Melissa says:

    Bacon? Yum! Cheese? Yum! Sweetened condensed milk? Yum! What’s not to love?

  11. PoMoMom says:

    So gross I want to make it! Looks like thick cut bacon too, not the slimy stuff. Mmm

  12. Shauna says:

    Although the combination sounds revolting, because I like each and every one of those ingredients, I’m willing to entertain the possibility that this could taste good. (Of course, bacon-wrapped anything, even goat shit, could taste good.) My concern is this: does the bacon that winds up inside the jelly roll get crispy? Soft bacon fat… I feel nauseated just thinking about it.

    • Karen says:

      NO it doesn’t Shauna. That was my fear as well. Ick! If you want to make double sure you can roll up the bread and mustard mixture first, THEN wrap all of that in bacon. THat way the bacon is only on the outside. ~ karen!

  13. Rhonda SmartyPants says:

    Frankly, these remind me of those pinwheel cheesey hot saucey thingys some weird uncle of yours made – Uncle Shifty’s Antojitos? Something like that. His name sure looks awfully close to that whole ‘shitty’ post you posted a few nights ago. And now we’ve got tonight’s goat shit reference…I’ll be glad when this whole Shitty Appy season is over. I can’t imagine what next year will bring.

  14. Barbie says:

    OMG! I am one of those “un-fun” healthy eater people you talk about…HOWEVER….when it comes to yummy holiday foodie stuff like THIS…..the naughty eater in me just takes right over! Those look absolutely decadent! My mouth is starting to water!! I may need to make a trip to the market right NOW.

  15. Grammy says:

    I’m sorry, but at my house we never, ever eat anything so horribly artery-clogging. Never. Ever. I must make these for Christmas morning. I will make them. I hope there will be a few left to serve to guests. Perhaps there will be. It could happen.

    But, hey! I thought you Canadians called those funny little round ham-like things bacon. That’s obviously real bacon you’ve got there.

    • Karen says:

      You’re referring to Peameal bacon. Or “Canadian Bacon”. Which from what I can ascertain, most Canadians don’t like. Myself included. ~ karen!

      • At the fair! Canadians love peameal bacon on a bun from the Shriners (or whatever) trailer at the fair! Tastes completely different when you’re walking down the midway. But that’s the only correct place to eat peameal bacon.

      • Shauna says:

        How on earth do you eat an Egg McMuffin then?

      • Jenny says:

        Last week I told a friend I was craving a pizza with Canadian Bacon (live in US) – at which point he said, what do you think they call ham in Canada? I laughed and researched it and learned all about dead pig variations. I had never heard of Peameal bacon until last week!

  16. Jeannie says:

    My husband makes bacon wrapped dates. Super yummy and really easy. Wrap a pitted date with 1/2 a slice of bacon and secure it with a toothpick. Broil until crispy.

    • sera says:

      I’ve made this before. So delicious!
      And they’re great if you stuff the dates with blue cheese first. Bacon and cheese. That’s what makes everything good!

    • Trish says:

      Jeannie, if you like blue cheese try stuffing the pitted date with some and then wrapping it in the bacon…..pretty awesome

  17. karol says:

    You had me at bacon.

  18. Irene says:

    Trying to figure out what a fingerful is. Images of a hollowed out finger spring to mind. No matter, there are many fingers in this world, and if that’s what it takes to eat this…

  19. Laura Bee says:

    Dear Lord I want to try these. I am a fun girl. Maybe for boxing day at my sister’s place. Bacon & cheese. mmmmm

  20. Tigersmom says:

    You’re killing me. It’s hard to find cute clothes in size moo.

    • gabrielle says:

      Actually, it’s easier than ever to find moo-sized cute clothes, just google! 🙂

      … that said, this recipe DID make me vomit. And not just in my mouth. I will be making it this season, though – it is right up the alley belonging to the men in my house!


    • Sally A. says:

      OMG! That made me literally laugh out loud! Bad since I’m at work! :o) Thank you!

  21. magali says:

    I am in awe at this recipe right now!
    I think it’s a rule that all the best recipes for Christmas have bacon and other gross ingredients in them. My favourite hot dip has cream cheese, mayo, cheese, bacon and Ritz cracker crumbs in it. I ate so much one New Years Eve I got stomach cramps. Then I went out to see the fireworks at midnight and came back to the party and ate some more.

    • Karen says:

      Hah! On my birthday I ate spaghetti and meatballs until I could stand straight because I had such bad stomach pains. Good for you! ~karen

  22. Carol says:

    Looks absolutely incredibly delicious. I may try instead of my bacon wraps:

    Bake potato puffs (don’t know the exact name but they are about the size of a small roll of thread?) according to package directions but for only about 2/3 of the require time.
    Wrap each with 1/3 piece of American cheese and 1/2 slice of bacon

    Bake until bacon is done to taste.

    For dipping, mix 2/3 cup of mustard and 1/3 cup of brown sugar.


  23. You totally need a goat! It will babysit your chickens while you are on holidays, and aid you in the making of goat shit and scab wraps! This recipe looks so good!! Pinning.

  24. Su says:

    Happy appy season! love it…. now I need to make these thingys….

  25. Kyle says:

    Sounds disgusting. Let’s get started.

  26. jainegayer says:

    OMG!!! I must make these for my son, the bacon freak!
    And he married a vegetarian last August. Where did I go wrong?

  27. Tisha says:

    I’m intrigued *and* grossed out so I think I need to try these

  28. Suanne says:

    Sounds very interesting. Will definately be trying these at our Christmas gathering. Thanks Karen!

  29. Amber says:

    I can’t believe you rejected the Bacon and Bourbon Hot Chocolate in favour of this. I’m terribly disappointed. I’ll have to eat lots of bacon to feel better.

  30. I am making these this afternoon for my girlfriends present /wine party! They sound amazing. I also make one that uses Pepperidge Farm breadsticks (if you can find them) and you wrap a slice of the better thin sliced bacon around like a barber pole and bake them until the bacon is cooked and then roll in Parmesan cheese! Delish!

  31. Mary Werner says:

    Reminds me of a song we used to sing as kids:
    Great, green gobs of greasy grimy, gopher guts, mutilated, monkey meat, petrified, porpoise pus, AND me without my spoon!

  32. Ev says:

    Well, I’m guessing they are better than “goat shit and scabs”! Did you offer these to the Canadian Living people? I will have to try these on my unsuspecting family. “Crispy bacon” and all. Thanks Karen!

  33. Cathy says:

    Well I’m torn between wanting to try these or not. Given my addictive gene goes into overdrive when it comes to certain foods, I hesitate.
    Then again, I could make some and feed some of the the walking Xrays I work with….

  34. Thera says:

    It looks good, but I am kinda scared of trying it LOL!

  35. PoMoMom says:

    American cheese Carol? What is that anyway? Cheddar? Cheese wiz? Those plastic squares? I’m never sure when I see it in a recipe. -however I love Canadian bacon! De Dutch serves it and it’s fabulous!

  36. BGrigg says:

    I’ve had these. They are simply decadent. If you want stupidly over the top deliciousness, add maple syrup to the condensed milk. A spicier variant replaces cheddar with jalapeno Monterey jack cheese. Breaking them into smaller pieces sounds like something someone willing to share would do. I don’t. They’re MINE!

  37. NikiDee says:

    Just when I thought you couldn’t out do the Antojitos recipe ~ you bring us Bacon Wraps! Oh. My. Gawd. I would make these this second if I weren’t the only one home. Otherwise, all I could do is tell my family how good they were…after I wake from my bacon wrap coma.

  38. Nancy Blue Moon says:

    My heart Dr. is not going to like this..But I’m pretty sure a few of them will not kill me..maybe..but I’m willing to take my chances..My son is a bacon & a cheese addict so I don’t have to worry about the rest of them..also he likes Canadian Bacon which just seems to be little slices of ham to me..Is it OK to cut this in half to make less?

  39. Sharon says:

    You forgot to mention how goopy they are to make – but that is half the fun – your pictures make the creation look very neat – maybe it is just me – have had the recipe for years from you sister – love it !

  40. Heather says:

    How could these not be excellent? They have my two favourite food groups Bacon and Sweetened Condensed Milk. Thanks Karen, I will make these tomorrow.

  41. marilyn says:

    had ’em , love ’em, makin ’em..

  42. sera says:

    These do sound pretty disgusting, but I may have to go for it anyway. Recently I went to a party and was served that velveeta and salsa dip with tortilla chips. I don’t think I had ever had it before. My husband and I devoured nearly the whole bowl. It was so disgustingly good that we both got a craving for it two weeks later and ended up devouring an entire jar of the tostitos cheese dip, with a side of vegan chili. I was fine, but my husband isn’t sure he can ever eat it again. Not that I should ever eat it again.

  43. Marion says:

    sounds delicious!!!

  44. Shauna says:

    I’m so making these for my New Year’s Eve party. It’s super duper fancy as I’m sure you can guess.

  45. Jasmine says:

    Sounds disgusting, and can’t wait to try it. If you want something even easier then get the little potatoes (or cut big ones into golf ball sizes) toss them in oil and seasonings (if you want to be fancy, you don’t even need to do that) and wrap a half a piece of bacon and roast tip done. Dip in full fat sour cream. Yum. Bacon is so fun, isn’t it?

  46. Mindy says:

    Who comes up with this shit? Seriously! They were either really stoned, or insane. And I am TOTALLY trying the recipe.

  47. OK
    I made them this afternoon for our girls present exchange! I did not however read all the way through the directions!
    Half of them were bread side out and then when I realized that they should be bacon side out, I switched it! But, I took both versions to the party, and you know what? They liked them both.
    Go figure!

    Go Bacon!

  48. I thought they were pretty good. The friends scarfed them up! I had a few left which will go to my daughters party tomorrow night!
    I was concerned when I opened the can of SC milk and it was kind of solid looking. I was expecting more of a liquid
    It all worked out though! Thanks for a new twist on my bacon breadsticks!

  49. OMG! Well they tasted great, I just wonder how long that can had been on the shelf!
    I crack myself up! Make Do Ladies! We can have a party with almost anything!

  50. Leslie says:

    I’d eat that.

  51. SeaDee says:

    If eating this concoction is the bar for being fun, well then I am SO fun.

    I always keep sweetened condensed milk in the pantry; I’ll eat it with a spoon when I’m out of ice cream and desperate!

  52. Estee says:

    Condensed milk and Bacon? What’s not to love??

  53. This is going to be my entertaining food for all of Christmas. In fact, I might even make it my Christmas dinner!
    And I see nothing wrong with ANY of those ingredients!

  54. Helana says:

    They’re in the oven baking; so not sure how they actually taste. But I’ve got to say the mustard / condensed milk combination is about the most delicious sweet mustard sandwich spread I’ve tasted. Thinking about mixing up the second can, calling it ‘sweet dijon’ and putting it out with the sandwich fixings. Had to resist (mostly) eating the leftover dregs with a spoon. ::: smiles ::: thanks for sharing.

  55. pam dickhaus says:

    WOW!!!! Some of my most favorite ingredients – bacon, bacon, bacon and condensed milk and condensed milk and cheese! What’s not to love? I am going out tomorrow and buying the ingredients i don’t have so i can make these as a treat to go with Christmas dinner. My son and his fiance are going to love these (as will I. I just hope they get here before they’re all gone!)

    • Karen says:

      Let me know how you like them. I made mine in advance for my Christmas Eve dinner and froze them. But … it’s entirely possible I ate many of them. They’re REALLY easy to pop out of the freezer and into the microwave. Too easy, lol. ~ karen!

  56. pam dickhaus says:

    ok, don’t know if i’ll get to make the wraps today. i thought i had dijon mustard, but last night i hunted and hunted and hunted….and only came up with 2 bottles of yellow mustard. a friend gave me some honey mustard and some dijon honey mustard dressing, but, I don’t know…! is there any way or any THING i can substitute for the dijon?

  57. I made them for the second time for our New Years Day party and they were all gone! My friends were addicted to them and were jockying around the table to get them as they came out of the oven. It was hilarious!

  58. Janet Thomson says:

    My friend in bacon:
    I made a triple batch of these for 100 people at a PIG ROAST on Dec 23…the star of the the show was definately these second only to the pig which we wired to the spit at 3 a.m….in headlamps and blizzard appropriate clothing!
    Every single last one was devoured!


  59. Robin says:

    OMG Karen I had forgotten all about these bacon roll ups
    I used to make them all the time with Heather.
    I love your blog you are crazy nuts
    I am hooked

    • Karen says:

      Hey Robin! Welcome to my site. 🙂 It’s time for you to break out the recipe again … ’tis the season for bacon wraps! ~ karen

  60. Joy says:

    I made this last night for my husband and kids. It was a hit! And I didn’t bother to remove the crusts (actually, their favorite piece of bread used in this was the butt crust – it was crispier and still just as tasty). Winning recipe! Thanks, again, Karen (I had to search this one because I didn’t have a chance to make it last year).

    • Joy says:

      I should also say – I didn’t have Dijon mustard, but I did have yellow mustard and Sriracha! I added about a tablespoon of Sriracha to the yellow mustard (to make the full 1/4 cup) and it was a really close match to the Dijon! 🙂

    • Karen says:

      I’m glad they liked it! Good thinking with the regular mustard and the Sriracha. I never would have thought of that and instead probably would have just cried because I didn’t have dijon, lol. ~ karen!

  61. Luanne says:

    You know…… I’m not sure I can do this. I would never e v e r say that I’m a healthy eater, nor would I say that any one of those ingredients are anything I’d stay away from. (I’ve even been known to consume an entire can of condensed milk … continually putting it back in the fridge with saran wrap after each spoonful … over the course of an evening.)

    But I just look at this and my eyebrows just furrow. Maybe I’ll throw a themed potluck or something… “you won’t believe what goes into this” party. I don’t know. I’m like a deer in the headlights on this one.

  62. Kelli says:

    So izzat Canadian back bacon, eh, ya hoser? 🙂 Those look oddly scrumptious…and anything made with sw. condensed milk or bacon has got to be a winner!

    Someone made meatballs for a holiday party a couple weeks back, they had this amazing glaze on them…during the party I overheard a conversation about “grape jelly and ketchup” and said, “OMG that sounds horrible!” She said, “well, it’s what the meatballs are covered in.”

    Seriously, BEST meatballs ever! 50/50 mixture…it’s da bomb baby, try it. 🙂

  63. Jenn B. says:

    Hi Karen – def making these for this Christmas; quick question on the freezing – can I make these now and freeze in a deep freeze u til Christmas Eve? Then just a quick broil from frozen or would you thaw first? My culinary knowledge is minimal!!

  64. Laurie says:

    Hey Karen, not sure if you’ll get this, considering the post is 3 years old, but here goes. Could you make these in advance and keep them in the fridge until it’s time to cook them? Or, could I cook them and serve them at room temperature?

    • Karen says:

      Hey Laurie! I get all my messages no matter how old the post. 🙂 If I need to make these in advance I cook them a week or so before and store them in the freezer then just heat them up quickly in the oven when the guests arrive. ~ karen!

  65. Meg says:

    HAHAH just reading this now in 2017, somehow I missed it back in 2013…and also all the other years you may have linked to it.

    Oh my god, I just snorted and laughed so hard that my boyfriend was concerned for my health.

    goat shit and scabs, I’m dying.

    I will try to remember and make this, sometime!!!! hahah

  66. TucsonPatty says:

    I’m really kind of dissapointed that I’m vegetarian, because I really loved to eat bacon, and sweetened condensed milk is just plain awesome. I would love the yellow mustard and siracha, because for some reason I do not like Dijon mustard. I may make these for a party I’m having, just so I can then fry an egg in the bacon grease. (Yes, I do that whenever I can, every 5 years or so, and the last time was probably close to 10 years ago.) (Don’t judge me, please!) ; ) (I really, really like the flavor of bacon and so I use Bac-os in my popcorn along with butter, salt, Parmesan cheese, chili powder, garlic powder, onion powder.)

    • Karen says:

      Everybody, EVERYBODY likes bacon. Vegan, vegetarian, jewish, doesn’t matter … bacon is everyone’s favourite. No judging here. ~ karen!

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