Sweet Bacon Crackers Recipe

I tried this both ways, partial cooking bacon and baking at 300 and raw bacon and cooking at 250 for a longer time. The raw way at 250 is much better, bacon and brown sugar soaks into the craker and tastes so much better

I made these for a pot luck and they were a huge hit...the crackers didn't get too greasy and smelled even better on Day 2....I used dark brown sugar...the only think I would recommend is that you should use a sieve or colander to help spread to brown sugar more evenly...hard to do with a spoon. Also I put the bacon the freezer for a few minutes to firm it up to make cutting it easier, just a personal preference but otherwise without doing that the heat from my hands melted the bacon fat and it was harder to pull apart slices for each cracker. I'll make this again and again....after about 45 minutes in the oven at 250F, upped it to 300F, watched carefully and then broiled them for a couple minutes to get any remaining sugar to melt and caramelize.

I had no brown sugar or the recommended crackers so I did my own thing... substituted Ritz crackers and used maple syrup plus white sugar to make a brown sugar substitute, added 1/8 tsp cayenne pepper, added 1 tsp vanilla to sugar mixture. i used way less bacon( maybe 4 slices? not more than 5) : cutting the bacon with a pair of scissors was easiest method. after small square of bacon was placed on each cracker, I put 1/2 tsp of sugar mixture on each piece of bacon. Before putting them into the oven , I lightly sprinkled each cracker with a few red pepper flakes. The spicy + the sweet is what makes these crackers! Thanks to the reviewer that suggested this! I then baked them for 90 minutes at 275*. The baking time was a mistake, was working in the garden and forgot the time. I was worried i burnt them, but they were perfectly caramelized and super crunchy. I loved them as made this way, but next time I will bake them for one hour only and see how they turn out. My husband loved them, too. They are addicting! By the way, they were not greasy at all, maybe because I used such a smaller amount of bacon?? Other reviewers suggested cooking them on a wire rack, and I have a bacon pan (with many holes in in) that i used. My only regret: I should have sprayed the pan with spray oil first because some of them were really stuck to the pan and were hard to pick up. Never used foil or parchment paper, I think that is another reason why they were not greasy. I will make th

After reading the comments and several other versions, I conducted an experiment. I used a baking rack instead of wax paper. I baked several according to the instructions, several with a jalapeños slice, several with a spice blend of brown sugar, smoked paprika, cumin, garlic powder, onion powder, & chili powder. Here’s my findings: As directed: too much brown sugar, not very flavorful. I had to pour off syrupy brown sugar. Jalapeño slices: good, spicy. I needed more flavor so I sprinkled on the spice mix, then very good. Spice mix: very good. Suggestions: I baked them longer than directed. I waited until the bacon became crispy and most of the fat rendered out. I also would use less sugar and sprinkle it on. I might make them again, but it definitely needs something to balance out the sweetness of the brown sugar and the bland cracker.

We loved this!! The only thing we changed was the amount of brown sugar - probably 1/2tsp per cracker. Without deducting stars because we used thick cut bacon - needed to bake 20 min longer than stated. We never needed to use a towel as there was little to no grease. Overall, fun, tasty appetizer and would make again! Thanks Jen! Great addition to our charcuterie board!

Made twice now. Followed above and they can out great. Second time used graham crackers and finished with sea salt. Also a hit. Added 10 mins to both tries, just my preference.

I’ve made these a few times but was looking for something extra. I added a thin slice (ring) of jalapeño to each bacon strip, then the brown sugar and backed as directed…Wow!

Taste good, but sugar does not melt if on top. Better to put sugar under the bacon and use half bacon slices, then wrap it.

I put the crackers on a baking rack instead of the wax paper

I mixed cooked chopped bacon with the brown sugar and blended it all with cream cheese before spreading on the crackers (then no need to toast). Unbelieveably delicious. My husband saved some extra for his breakfast bagel.

Way too sweet and too much sugar. If I try again, I will only use 1/4 teaspoon of sugar and that's a big if.

Quick, flavorful, and satisfying.

I think I would bake the bacon first. By baking it on top of the crackers, all the grease goes into the crackers. Not very healthy.

They are fantastic. I added just a pinch of cayenne pepper to each one. They were the hit of the party. Everyone wanted to know how they were done.

My wife and I both found these pretty bland, and I even put jalapeño slices on a few of mine. We didn't finish eating them, definitely wouldn't make again. Sounded a lot better than they tasted

Perfect

I tried this on a whim and it was perfect.

Literally amazing ❤️

I’ll be making this again for sure.

These are the best! I also make them using the Chicken in a Biskit crackers