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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Wow - this one surprised me. I took earlier advice and lined CLUB rectangular crackers (better...