These sweet, crisp bacon and cracker treats are simple to make and outrageously delicious!

Advertisement

Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 250 degrees F (120 degrees C).

    Advertisement
  • Arrange the crackers in a single layer on a large baking sheet. Top each cracker with 1/3 slice bacon, and sprinkle desired amount of brown sugar over all.

  • Bake 1 hour in the preheated oven, or until browned and crisp. Serve warm.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

204 calories; 11 g total fat; 10 mg cholesterol; 267 mg sodium. 23.8 g carbohydrates; 2.7 g protein; Full Nutrition

Reviews (94)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/29/2006
In the South this is also a variation on "pig candy." My friends & I prefer the savory version also called "Bow Ties": wrap the bacon around Club-style crackers & sprinkle w/ Parmesan cheese. As the bacon cooks it shrinks & the cracker resembles a bow tie. Depending on your bacon (quality/thickness) they could possibly bake up to 2 hrs even. These keep incredibly well for several days in an airtight container. Read More
(191)

Most helpful critical review

Rating: 3 stars
08/03/2005
These are ok. I liked the simplicity but I didn't really like the sweet/salty combination. Some family members liked them so I will try it again. Here are some things I will try next time. I will add some chili powder to the brown sugar to add some spice. I will also cook the crackers on a cooling rack placed in a cookie sheet so the crackers won't soak up so much fat from the bacon. I might also try another reviewer's suggestion and do a few with parmesan instead of sugar. Read More
(38)
111 Ratings
  • 5 star values: 65
  • 4 star values: 27
  • 3 star values: 10
  • 2 star values: 7
  • 1 star values: 2
Rating: 4 stars
12/29/2006
In the South this is also a variation on "pig candy." My friends & I prefer the savory version also called "Bow Ties": wrap the bacon around Club-style crackers & sprinkle w/ Parmesan cheese. As the bacon cooks it shrinks & the cracker resembles a bow tie. Depending on your bacon (quality/thickness) they could possibly bake up to 2 hrs even. These keep incredibly well for several days in an airtight container. Read More
(191)
Rating: 4 stars
12/29/2006
In the South this is also a variation on "pig candy." My friends & I prefer the savory version also called "Bow Ties": wrap the bacon around Club-style crackers & sprinkle w/ Parmesan cheese. As the bacon cooks it shrinks & the cracker resembles a bow tie. Depending on your bacon (quality/thickness) they could possibly bake up to 2 hrs even. These keep incredibly well for several days in an airtight container. Read More
(191)
Rating: 4 stars
01/01/2007
Wow - this one surprised me. I took earlier advice and lined CLUB rectangular crackers (better fit for bacon) on a cookie cooling rack over a baking sheet lined with parchment just in case of the bacon grease factor. Only made about 30 of them and that said used about 8 slices applewood smoked bacon cut into fourths and they fit well on the cracker. Did a light dash of cayenne for some heat then sprinkled with brown sugar and cooked for an hour. I think you could up the heat a little on your oven (275?) or just broil them at the end to caramelize the brown sugar a little more. The crackers weren't soggy and they were quite good and easy to make with hardly any mess or grease on the pan. I think the choice of lean bacon is key to this one. Smokey sweet crunchy and little heat from the cayenne. I'll definitely do this one again. Note - for me they tasted better warm than cold but they reheat well and quickly. Read More
(124)
Advertisement
Rating: 5 stars
12/28/2006
Have made these many times and found out from the beginning it does not take ANYWHERE near the whole pound of brown sugar. For the last batch I used the new oval crackers with a "rim". Worked GREAT. I also add a bit of cayenne and black pepper to the brown sugar before "lightly" sprinkling over bacon....now you have sweet salty smoky AND spicy!!!! Have also mixed some Penzey's Fox Point seasoning with the sugar before baking. Superb. Read More
(95)
Rating: 5 stars
11/11/2005
Served these at a party and everyone went GAGA over them! I don't think anybody had less than thirds! I'm glad I made 3 batches!!! We used Club crackers because of the good fit with the bacon slices. Fabulous with light brown sugar & thick sliced bacon! Extremely easy & makes a grand impression!!! Read More
(54)
Rating: 5 stars
03/24/2005
Everyone went CRAZY over these at my party. One tip for people who like bacon as lean as possible--don't "wrap" the bacon around the cracker; the bacon on the bottom will still be a litte fatty. Just lay the bacon on top as in the original recipe. And SPRINKLE just a little brown sugar. Too much and it won't melt. These are SOOOO good. Read More
(49)
Advertisement
Rating: 5 stars
11/23/2004
I have made these before but was just reminded of them by a friend. My original recipe called for a rectangular cracker such as a waverly It's easier to wrap the bacon. The other great thing about my original recipe was that you could make these up to 3 days ahead of time and store them in an airtight container at room temperature. You can serve them right from the tin or heat them up a bit in a low oven right before serving. It's a great make ahead treat!! Read More
(46)
Rating: 3 stars
08/03/2005
These are ok. I liked the simplicity but I didn't really like the sweet/salty combination. Some family members liked them so I will try it again. Here are some things I will try next time. I will add some chili powder to the brown sugar to add some spice. I will also cook the crackers on a cooling rack placed in a cookie sheet so the crackers won't soak up so much fat from the bacon. I might also try another reviewer's suggestion and do a few with parmesan instead of sugar. Read More
(38)
Rating: 3 stars
04/24/2005
This was one of the most mediocre recipes I've encountered on this site. It wasn't bad it just tasted like cooked bacon on a cracker. Don't expect some mysterious transformation to an epicurean delight. Bacon cooked on a cracker with a little brown sugar will always taste like bacon cooked on a cracker with brown sugar. No excitement at all. Read More
(31)
Rating: 5 stars
04/26/2005
Wasn't expecting much out of this recipe because there wasn't that much going into it but boy were we surprised! Delicious. I definitely will be making again. Used thick sliced maple flavored bacon and Townhouse crackers. Baked at 350 since I had another dish in the oven. Read More
(30)