Candied Bacon Stuffed Jalapeños

My favorite things to make are appetizers, but I am always looking for a new way to make something we have all seen before.  This recipe is one of those ideas, although this does take some time to make they were absolutely delicious.  The candied bacon was the star! These can be baked as I did, but also grilled and even smoked!

INGREDIENTS
8 slices of candied bacon, chopped (see instructions below)
8 ounces of cream cheese, at room temperature
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
1/2 cup panko bread crumbs
1 Tablespoon Parmesan cheese
1 teaspoon Worcestershire sauce
2 dozen (approximately, depending on the size) jalapeño’s

DIRECTIONS FOR CANDIED BACON
8 slices of thick cut bacon
1/4 cup brown sugar
Preheat oven to 300 degrees. Place a cooling rack on top of a baking sheet and spray with non stick spray.  Place 8 pieces of bacon on top of the cooling rack on a single layer and sprinkle the bacon with 1/2 of the brown sugar.  Bake for thirty minutes (I used thick cut bacon, if you use a thin cut, cooking times will be different). After thirty minutes turn the bacon slices over and sprinkle with the remaining sugar and bake for 15 minutes or until crispy. Remove from oven and let cool completely.

NOTE- this can be done a day ahead.

DIRECTIONS FOR THE STUFFED JALAPEÑOS
Preheat the oven to 350 degrees.  Slice the jalapeños in half lengthwise (being careful not to touch your face or eyes while working with the jalapeño’s).  Scrape the ribs and seeds out of the jalapeño and place on a baking sheet.
In a medium bowl mix together the cheddar cheese, Monterey Jack cheese, cream cheese and Worcestershire sauce. Mix until well combined. Once well combined add your candied bacon pieces and mix so the bacon pieces are throughout your mixture.  In a small bowl combine the panko crumbs and the Parmesan cheese.  To assemble the jalapeños start by adding the cream cheese mixture into each jalapeño half and top with a sprinkle of panko Parmesan mixture. Do this for each jalapeño and place back on your baking sheet and bake for 12 minutes watching not to burn. Remove from oven and serve warm.

Enjoy!