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3 cups (12 ounces) shredded sharp Cheddar cheese
1 (8-ounce) container chive-and-onion flavored cream cheese, softened
1 (4-ounce) jar diced pimiento, drained
1/2 cup chopped pecans, toasted
24 whole wheat or pumpernickel bread slices
Stir together first 4 ingredients. Using a 3- to 4-inch bat-shaped cutter, cut 2 bats from each bread slice.
Spread about 2 tablespoons filling over 24 bats. Top with remaining 24 bats.
Prep: 30 min.