Preheat your oven to 275°F (135°C). Line a rimmed baking sheet completely with aluminum foil, letting it come up the sides so it catches all the bubbling sugar and 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 well-covered so it can caramelize in the oven and bubble down over the crackers.
Hands sprinkling brown sugar over bacon-topped crackers
Place the baking sheet on the middle rack of the preheated oven. Bake for 40–60 minutes, or until the bacon is cooked through, the brown sugar is melted and bubbling, and the crackers are a deep golden color.
The exact time will depend on your oven and the thickness of your bacon; start checking around 40 minutes and continue baking until the bacon looks crisp and the sugar looks syrupy and glossy.
Bacon crackers baking until glossy and caramelized
Remove the pan from the oven and let the crackers cool on the foil-lined sheet for about 10–15 minutes. The brown sugar will be very hot and sticky right out of the oven, but it will thicken and set a bit as it cools, clinging to the bacon and crackers.
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.
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