Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with aluminum foil for easy cleanup, then place a wire rack on top if you have one. If you don’t have a rack, you can lay the crackers directly on the foil.
Lay the buttery crackers in a single layer on the prepared baking sheet, with the crackers close together but not overlapping. This will be your base for the bacon and brown sugar topping.
In a small bowl, stir the melted salted butter and packed light brown sugar together until it looks like a thick, grainy paste. It doesn’t need to be perfectly smooth—just well combined so every cracker gets some sweetness and shine.
Place one piece of thin-cut bacon (about one-third of a slice) lengthwise on top of each cracker. The bacon should cover most of the cracker but not hang over too much; trim it slightly if needed so it fits nicely.
Using a spoon or your fingers, divide the brown sugar mixture evenly over the tops of the bacon-covered crackers. Gently press it down so it sticks to the bacon. Don’t worry if a little falls onto the foil; it will caramelize around the edges.
Transfer the baking sheet to the oven and bake for 20–25 minutes, or until the bacon is cooked through, the brown sugar and butter have melted into a shiny glaze, and the edges of the crackers look caramelized and dark golden. If you like them extra crispy, you can add 3–5 more minutes, watching closely so they don’t burn.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
