Brown Sugar Bacon Crackers My Aunt Ruth’s 3-Ingredient

Brown Sugar Bacon Crackers My Aunt Ruth’s 3-Ingredient. These little snacks are sweet, salty, and super crunchy. They only need three things from your kitchen, but they look like you worked really hard to make them. Perfect for spring parties, family get-togethers, or any time you want to wow your friends and family!

What Goes With These Crackers

Put them on a plate lined with foil and serve them warm or let them cool down first. They taste great next to deviled eggs, potato salad, or a veggie tray. A cold glass of lemonade or iced tea goes really well too. You can also put them out with a cheese board before a big holiday meal.

Servings: Makes 18–24 crackers

What You Need (Ingredients)

• 18–24 buttery rectangle crackers (like club-style crackers)
• 8–10 slices of thick-cut bacon, cut into halves or thirds to fit on the crackers
• 3/4 to 1 cup of packed light brown sugar

Brown Sugar Bacon Crackers:  (Directions)

1. Turn your oven on to 275°F (135°C). Take a baking sheet that has raised edges and cover it all the way with aluminum foil. Make sure the foil goes up the sides too, so it catches all the melted sugar and bacon grease.
2. Place your crackers in one flat layer on the foil-covered baking sheet. Put them close together so they are touching, but do not let them go on top of each other. They need to stay flat so the bacon and sugar sit nicely on top.
3. Cut your bacon slices into pieces small enough to fit on each cracker. You can cut them in half or into thirds, depending on how big your crackers are. Lay one piece of bacon flat on top of each cracker. Try to keep the bacon from hanging too far over the edges so it cooks evenly and does not burn.
4. Grab a big spoonful of brown sugar and sprinkle it on top of each cracker that has bacon on it. Use your fingers to press the sugar down gently so it sticks to the bacon. You want the bacon covered really well so the sugar can get all melty and shiny in the oven.
5. Slide the baking sheet onto the middle rack inside your oven. Bake everything for 40 to 60 minutes. You are waiting for the bacon to cook all the way through, the brown sugar to melt and start bubbling, and the crackers to turn a deep golden color. Start checking at 40 minutes. Every oven is a little different, so keep watching until the bacon looks crispy and the sugar looks thick and glossy.
6. Take the pan out of the oven and let the crackers sit on the foil for 10 to 15 minutes. The sugar will be really hot and sticky right when it comes out, but it will firm up as it cools down and stick to the bacon and crackers nicely.
7. Once the crackers feel firm enough to pick up, use a thin spatula to gently lift them off the foil. Move them to a fresh piece of foil or a foil-lined plate. Set them close together so the caramelized sugar stays with each cracker.
8. Serve them warm or at room temperature. If you want to make them ahead of time, let them cool all the way down first. Then store them in one flat layer in a container with a lid in the fridge. If you need to stack them, place a piece of parchment paper between each layer. Before serving, warm them up in the oven at 250°F for a few minutes to get them crispy again.