Mini Cheese Balls

Instructions

1. Heat the oven to 350°F. Arrange the pecans on a baking sheet. Bake until the nuts release their aroma, then allow them to cool completely and finely chop.
2. In a medium-sized bowl, beat the cream cheese with a hand mixer until smooth and fluffy. Add sour cream, Worcestershire sauce, garlic powder, and green onion. Mix until well combined.
3. Stir in the cheddar cheese, dried cranberries, and bacon bits. Cover and chill for at least 2 hours or up to 24 hours.
4. Use a small cookie scoop to form the mixture into 22 tablespoon-sized portions, then roll into small balls using clean hands.
5. On a small plate, combine the chopped pecans and parsley. Roll each cheese ball in the coating, pressing gently to adhere. If desired, poke each with a pretzel stick.
6. Refrigerate the mini cheese balls for at least 30 minutes before serving. Remove from the refrigerator about 15 minutes prior to serving for best flavor and texture.