bacon drippings. For extra insurance against sticking, you can place a wire rack on top of the foil-lined pan, but it’s optional.
Lay the buttery rectangular crackers in a single, tight layer on the foil-lined baking sheet. They should be touching but not overlapping so they form a solid base for the bacon and brown sugar.
Crackers lined up on a foil-lined baking sheet
Cut the thick-cut bacon into pieces that will fit neatly on top of each cracker, either in halves or thirds depending on the size of your crackers. Place one piece of bacon on top of each cracker, making sure the bacon doesn’t hang too far over the edges so it cooks evenly and doesn’t burn.
Sprinkle a generous spoonful of packed brown sugar over the top of each bacon-topped cracker, pressing it lightly with your fingers so it adheres to the bacon. You want the bacon
Once the crackers have firmed up enough to handle, gently loosen them from the foil with a thin spatula and transfer them to a fresh piece of foil or a foil-lined serving platter. Arrange them close together so any stray caramelized sugar stays with the crackers.
Freshly baked bacon crackers being lifted from the foil
Serve warm or at room temperature. If you make them ahead, let them cool completely, then store in a single layer or with parchment between layers in an airtight container in the refrigerator. Rewarm briefly in a low oven (around 250°F) to re-crisp before serving.
Variations & Tips
You can play with this three-ingredient idea while keeping the spirit of the recipe. For a slightly spicier version, mix a pinch of cayenne pepper or crushed red pepper flakes into the brown sugar before sprinkling it over the bacon; it doesn’t add another ingredient on
the tray, but it changes the personality of the dish. If you prefer a smokier flavor, use a heavily smoked thick-cut bacon.
For a bit more crunch, bake the crackers on a wire rack set over the foil-lined pan so the drippings fall through and the bacon crisps all around, but still let them finish cooling on the foil so the caramelized sugar clings to the bottoms. If your crackers seem to be browning too quickly before the bacon is fully cooked, lower your oven temperature by 25°F and continue baking until the bacon is done; slow, gentle heat helps the sugar caramelize without burning.
Food safety tips: Always wash your hands, cutting board, and knife thoroughly after handling raw bacon. Keep the bacon refrigerated until you’re ready to assemble the crackers, and don’t leave the finished crackers out at room temperature for more than 2 hours, especially atwarm outdoor gatherings. If you’re transporting them to a potluck, cool them completely, store them in the refrigerator, and carry them in an insulated bag or cooler if the weather is warm, then rewarm briefly in the oven at your destination if possible.
