Ingredients
- 1 lb. bacon {do not use thick-cut bacon ... it won't cook through quickly enough in the oven}
- 40 about 40 Club crackers*
- 1/4 c. brown sugar
- 1 tsp. chili powder
- 1/8 tsp. black pepper
- pinch cayenne pepper
Preparation
Step 1
Directions
Place brown sugar, chili powder, black pepper, and cayenne pepper in a small bowl. Stir until well combined. Set aside.
Lightly spray a wire rack {I use a cooling rack} with non-stick cooking spray; set the rack in a rimmed baking sheet.
Cut each bacon slice into 3 equal-sized pieces {I place the entire opened package on a cutting board and cut it into thirds all at once}. Wrap a bacon piece around the center of each cracker, positioning the “seam” on the bottom of each cracker. Place seam-side-down in a single layer on the prepared rack.
Sprinkle a little of the brown sugar mixture on top of the bacon on each cracker.
Bake at 250℉ until the bacon is crisp, about 1 hour and 20 minutes. Cool 5 minutes before serving.
Notes:
~ * Not all crackers work well for this recipe ~ I tested with several. Keebler Club crackers work best, and are what's used in the photos for this post. Lance Captain's Wafers also work. Keebler Toasteds Buttercrisp round crackers also work, but are not as good as Club crackers and Captain's Wafers. Ritz crackers become soggy and do not work well at all.
~ The crackers are best served warm right away or at room temperature within a couple of hours of baking.
~ Store leftovers in the refrigerator since they include meat. They do, surprisingly, hold a good bit of their crispness for up to about 3 days even when refrigerated.
~ I have not tried reheating these. We eat our leftovers cold. If you do want to try reheating them, I recommend trying popping them back in a 250℉ oven for just a few minutes until warmed through.
Read more at http://www.thekitchenismyplayground.com/2017/12/sweet-bacon-crackers.html#SMRZkqziU4xWTPeP.99