Sweet Bacon Crackers

These are great and everyone likes them. One tip though. Don’t make a day ahead. I did and they were soft by the time I served them—otherwise good, easy, recipe.

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.

There goid glad I made them I got to invest in better foil crackers got stuck but I saved most

I’ve made it twice, the second time I cooked it for 55 minutes and it was delicious.thanks for the yummy recipe Ron L

Sooooo easy to make….clean up was easy….the best part were the compliments….everyone loved them…..easy to serve too…..you can fit a ton of them into an 8 X 8 container

Same story as others. I made this for a potluck and people loved it! Quick and easy. I did cut back a little bit on the brown sugar for the second batch that I made. This will be a go-to for sure!

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.

Loved it! I would like to note that, if your bacon is rather wide, you might need to cut smaller than thirds and/or do some bacon origami to make it fit. Also, make peace with the idea that they will stick. A lot. Just eat the broken ones before serving. You know, for quality control. (Or you could spray the pan with non-stick spray. But where’s the fun in that?)

I had high hopes for this . . . enough I made two pans. And threw away two pans. I fully accept it was probably my fault as everyone else seems to think it is easy and delicious. Maybe I overthought mine . . . I removed large pieces of fat and tried to use leaner portions, and placed my crackers on racks to bake. They turned out dry, tasteless, and very unattractive – curled up. I’d love to taste them prepared by someone successful. I mean, bacon and brown sugar – yum!

Love this version. I have always made these with Parmesan cheese instead of brown sugar… nor sure which I like best. Best part after making them can freeze and thaw when need them for a quick appetizer.

These are delicious. Mine needed longer baking time but it’s worth the wait.

Followed the directions and it was amazingly delicious!! Needed a little extra time to melt the sugar. I agree with one reviewer who felt a sieve might be helpful for the sugar. My crackers were sticky and stuck to the paper towels. Next time maybe on a drying rack? I wish Allrecipes allowed you to flag unhelpful reviews, ones that don’t remotely follow the recipe.

Before and after. Like gold. I did low and slow at 260° for like 75 minutes.

Such a good little treat. I make one small addition. I sprinkle a little cayenne on top of the brown sugar. I love the sweet hot salty crunchy combination.

Fantastic. Made as directed, spreading out the brown sugar. I thought about making on a rack but opted not to, and I’m glad I didn’t. These are super-soft when they come off the pan so you’ll need to use a spatula; as they cool they will get hard again.

I made 2 pans of these. One pan at 250, which took way too long and another at 350 which burned the crackers before the bacon could get done, and I don’t eat raw bacon. Tomorrow I will try pre-cooking to about 75% and then putting them in a 325 degree oven. I think I’ll have much better luck with that.

to my surprise this was wonderful I tried Pioneer woman’s recipes years ago and now we use this every year at Thanksgiving

These are so yummy, and I get asked all the time for me to make them for work. They call them “Bacon Crack”. :))

What a disaster!Five stars for taste, if i could give zero for ease and waste, I would. They start to stick to the foil before you get get them off of it. Glad I have time to go get something from the deli at the grocery store before the cookout i was going to take these to.

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

No changes needed. We call it bacon crack because it is so addicting.