MAKING:

1.Cut the jalapenos in half length wise and cut out the seeds, membranes, and stems. Spread about a teaspoon of cream cheese into each jalapeno half.

2.With a very sharp knife, cut fringes into each bacon strip, about one-third of the way in from each end. You should be able to make 3 fringes on each end.

3.Set a jalapeno half cream-cheese-side-up on the center of a slice of fringey bacon. Wrap the ends up and around, interlacing the fringes over the cream cheese.

4.Carefully transfer the jalapenos to a baking sheet, cream-cheese-side-down, and spread the little legs out.

5.Bake for about 15 minutes until the bacon legs are crispy.

6.Put a pecan half into the stem end of each jalapeno and make tiny eyeballs with Sriracha. Stab em with a toothpick to make them more gruesome and easier to eat.

SERVING:

7.Serve and enjoy.