Pat the block of mozzarella cheese dry with a paper towel if it looks damp. Cut the cheese into 12 equal cubes, about 1-inch pieces. Set them aside on a plate so they’re ready to wrap.
Lay the bacon slices out on a cutting board. If your bacon slices are very long, cut them in half crosswise so they’re easier to wrap snugly around the cheese cubes.
Sprinkle the garlic powder evenly over both sides of the bacon slices. This adds a simple, savory flavor without needing extra ingredients or complicated seasoning blends.
Place one cheese cube at the end of a bacon slice. Roll the bacon tightly around the cheese, tucking the ends under if possible so the cheese is mostly enclosed. If your bacon isn’t staying put, you can gently stretch it as you wrap to help it cling to itself.
Repeat with the remaining bacon and cheese cubes, creating 12 bacon-wrapped cheese bombs. Arrange them seam-side down on the prepared baking sheet or wire rack, leaving a little space between each one so the bacon can crisp up.
Bake in the preheated oven for 18–22 minutes, or until the bacon is deep golden brown and sizzling. Keep an eye on them during the last few minutes—some cheese will naturally ooze out and bubble, which is part of the charm, but you don’t want the bacon to burn.
For extra crispiness, switch the oven to broil for 1–2 minutes at the end, watching closely. When the bacon looks crisp and the cheese is melty and just starting to escape, remove the tray from the oven.
Let the bacon cheese bombs rest on the tray for about 3–5 minutes. This helps the cheese thicken slightly so it’s gooey without completely running out when you pick them up. Transfer carefully to a serving plate or serve right from the foil-lined tray for that cozy, homemade feel.
Serve warm and enjoy immediately. These are at their best when the bacon is still crisp and the cheese is soft and stretchy inside.
