Reviewed: Dec. 4, 2009

My variation: Club crackers sprinkled generously with parmesan, wrap in bacon. Bake 1 hour at 250 on rack placed on baking sheet so bacon drippings can fall. These are so good. I serve them as appetizers at parties.

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jessbakes420

Cooking Level: Intermediate

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Reviewed: May 12, 2009

I don't know how you could go wrong with bacon and brown sugar in any combination. I saw this recipe and just had to try it... as others said, there's NO way you need an entire pound of brown sugar - I topped mine with a generous teaspoon on each. I made a batch with a touch of cayenne and one without, and the unanimous decision was that the cayenne crackers won out. I used just a touch, so it was more of an aftertaste, very subtle. Would try jazzing this up a bit next time using some gourmet crackers and applewood smoked bacon - but even so, they were gone before they even cooled! Will definitely make these again. ***Edit: After the first batch, these have since been known by my friends as "bacon delights" and is easily the most requested item at parties. Sad, really, considering all the other goodies I make. In fact, I have people show up now with a pound of bacon and a box of crackers just so I have no excuse to not make them! I have found that cooking them on a rack inside the cookie sheet works best, they are far less greasy than cooking directly on the cookie sheet. Warning, though...once you make these you'll be making them for life.

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kimberjoih

Cooking Level: Expert

Home Town: North East, Maryland, USA

Living In: Lafayette, Georgia, USA

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Reviewed: Jan. 22, 2009

These were so/so. I made them for a get together and a few people really liked themand a few didn't care for them. But and easy recipe to make!

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mommyof3

Cooking Level: Intermediate

Home Town: Garner, Iowa, USA

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Reviewed: Jan. 13, 2009

I made these and thought they were awful. The recipe worked fine, it just isn't my cup of tea. The folks I served them to felt the same way.

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RoughlyCollie

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2008

These are wonderful, especially when they are hot!

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Donna

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Reviewed: Apr. 22, 2008

I have made these for years and just realized that I don't think I've ever reviewed the recipe. Quite simply, these things can ruin your life. They are so easy and so yummy, and so small that you can eat them and eat them and eat them -- and find it hard to stop! I've never made them that I haven't had people clamoring for the recipe. I always use Townhouse Reduced-fat crackers (the bacon adds enough fat to go around) because the oblong shape works well. I also try to cut off the parts of the bacon that are pure fat -- in other words, I like to see as much pink as white in the pieces of bacon I use. I always give them a good, bubbly broil at the end of cooking and transfer each cracker to a cooling rack ASAP, as they will stick to the pan in no time. I've even given them a light dusting of cayenne pepper before cooking for an added kick, but they're great either way. Always a hit!

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BURTRAM

Cooking Level: Expert

Home Town: Auburn, Alabama, USA

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Reviewed: Mar. 2, 2008

I was so intrigued by this recipe. Sorry it was just BLAH. I did put them on a rack, didn't have a problem with to much grease but would NOT make them again.

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Deb

Cooking Level: Expert

Living In: Macomb, Michigan, USA

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Reviewed: Feb. 28, 2008

Just ok. Too much grease soaked into the cracker, even when baked on a cooling rack. For that much fat and colories, I'd rather have something else.

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Sue

Cooking Level: Intermediate

Living In: Randolph, New Jersey, USA

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Reviewed: Dec. 31, 2007

My husband and I love these. I usually precook the bacon and drain it to cut down on grease. I think I'm going to have to try turkey bacon as well. Personally, I prefer the Ritz-type crackers to the rectangular ones. These are wonderful and easy!!

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Tiffany C.

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Reviewed: Dec. 2, 2007

I could eat and entire recipe of this. They were awesome. I used the type of crackers made for toppings (they have a little sort of lip around the edge) and baked them on a cooling rack on the cookie sheet and they turned out great. I took them to a party and they were probably the highlight of the evening.

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christykilgore

Cooking Level: Intermediate

Living In: Charleston, Illinois, USA

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Reviewed: Nov. 12, 2007

These were delicious and very simple to make. I strongly advise baking them on a cooling rack placed inside the cookie sheet to keep the crackers from soaking up all the grease. I used my 1/2 teaspoon measuring spoon and put one scoop (not bothering to level it) in the center of each piece of bacon. This was the perfect amount for me although I didn't use anywhere near an entire pound. I will definitely make this again.

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MANDI-O

Cooking Level: Expert

Home Town: Rosebud, Texas, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 27, 2007

This recipe is awesome!!! It is so very easy and when I serve it at parties my guests RAVE about it...they are gone in moments! I highly recommend this recipe

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Lisa Michelle

Cooking Level: Intermediate

Living In: Pleasanton, California, USA

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Reviewed: Jul. 20, 2007

This was okay. Maybe a little too much grease for my taste. I might try it again but msybe add some sliced apples and cheddar after the bacon has crisped up.

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Mere

Cooking Level: Intermediate

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Reviewed: May 28, 2007

No suprise that I burnt the first batch I made! Second time around turned out GREAT! Used Keebler TopEms and followed the recipe directions. Only took about 40 minutes in my toaster oven.

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MrBadCookWhoLikes2Cook

Cooking Level: Beginning

Living In: Wichita, Kansas, USA

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Reviewed: May 17, 2007

I burned it ...even though I was warned in the comments. The one I did taste that wasn't burned had good flavor but was a bit too dry. I may try this again but not sure I want to watch something so closely when I am entertaining.

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Dani loves 2 cook on occasion

Cooking Level: Expert

Home Town: Edison, New Jersey, USA

Living In: Princeton, New Jersey, USA

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Reviewed: Mar. 15, 2007

These crackers were fabulous! Easy to make and full of flavor. :-) We served them at a party and they were gone quickly. I used 1/4 of a strip of bacon per Club cracker (rectangular), which worked out well.

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Lara S

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Reviewed: Feb. 3, 2007

Update: Dash of Cayenne Pepper on top of the brown sugar really adds to this recipe! Made this for an appetizer party. They were the first to go. I had to limit folks to just 3 in order for others to get a taste! They stood by the dish and just threw them in like popcorn. I made them several times since then. Thick sliced bacon makes them chewier. Applewood Black Pepper bacon gives them a nice twist. I must say, that "el-cheapo" bacon and ritz are just fine. :) They are affectionatly known as "heart attack crackers" in my group of friends, but they disappear in minutes. Taking them to a poker party tonight. Since my boyfriend shows up later from work I have to hide a few for him!

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echomoon

Cooking Level: Expert

Home Town: Cando, North Dakota, USA

Living In: Antioch, California, USA

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Reviewed: Jan. 1, 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.

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j

Cooking Level: Expert

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Reviewed: Dec. 30, 2006

I COOKED THESE ON A COOKIE SHEET AND THE CRACKERS SOAKED UP A LOT OF GREASE. EVERYTHING THAT DIDN'T ENDED UP ON THE BOTTOM OF MY OVEN. THE TASTE WASN'T SO GREAT AND WHAT A MESS!

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BETH

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Reviewed: Dec. 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.

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