Great question! The answer is … sort of. So, the issue is really food safety. Even the though the bacon is cooked, like most meats, it really shouldn’t be kept out at room temp for more than a couple of hours. But, if you put in the fridge, it gets weird (sort of soft and stale-seeming, because of the bacon-fat-infused crackers). I haven’t tried a bake-refrigerate-rebake cycle, to see if everything perks back up the second time around in the oven.

This is just brainstorming here: if you have the room, I think you could assemble everything on a baking sheet hours ahead of time and stash it in the fridge (with the bacon still raw at this point, and the crackers are crisp). And then about an hour before your party, stick it in the oven. I’ll have to try that sometime — if you do, or if you try something else, I’d love to hear about it!

These ARE FANTASTIC !

Cooked bacon still retains a fair amount of fat (yay) and I am devoted to Whole Foods’ breakfast bar when bacon is on tap. I always have some frozen on hand and I’m going to attempt a small batch with that. What can go wrong, really? Not enough fat? I have to eat the failures? Talk about a happy place. Thank you!