Reviewed: Dec. 30, 2009

Guests said that they liked it. You have to be careful to watch it; I burned some of them because I was too busy to watch.

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leeinphilly

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Reviewed: Dec. 15, 2009

AMAZING! So simple! The crackers soaked up that amazing bacon flavor and were still crisp. I didn't use tinfoil because I was out and they still didn't burn. This one is a keeper!

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leaf_geek

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Reviewed: Dec. 5, 2009

This is a really great recipe. Really simple and guaranteed to be a crowd pleaser. I used Ritz crackers IPO Club crackers. I have an electric oven that runs a little slow, so I baked these at 275 for an hour and a half. You need to bake these long and slow to really get the best results. I baked them on a jelly roll pan with aluminum foil laid out, no need to bake on a rack, I wanted the crackers to soak up the grease, that's what makes these good. Gone in NO time.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Sep. 2, 2009

This is such a fast appetizer to make! I was scared at first to use 1 tsp. of brown sugar. It seemed to much, but you need it to glaze the bacon and cracker. I baked mine a little longer and there were still some crackers with brown sugar that hadn't melted, so I broiled them at the end for just a few seconds and it worked perfect. Everyone loved them!

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Lori L.

Cooking Level: Intermediate

Home Town: Lynchburg, Virginia, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Dec. 21, 2008

I tried this both ways, partial cooking bacon and baking at 300 and raw bacon and cooking at 250 for a longer time. The raw way at 250 is much better, bacon and brown sugar soaks into the craker and tastes so much better

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Dan K

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Reviewed: Dec. 14, 2008

I just made a trial-run of these. They are very good. The only problem was, the 250 degree oven wasn't working. I moved mine to 275 degree's and that was perfect! They weren't greasy or too sweet at all!

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TEDDE

Cooking Level: Expert

Living In: Franklin, Ohio, USA

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Reviewed: Nov. 21, 2008

Very easy, most people enjoyed them.

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sandi

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Reviewed: Aug. 1, 2008

This is great, however, I would bake at 350 degrees. 250 degrees did not work at all in my electric oven. Sandy

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Sandy

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Reviewed: Jun. 20, 2008

As I read other comments, I decided to make this recipe leaner by pre-cooking the bacon a little more, and get rid of the grease. I found it to be very dry, and the brown sugar didn't "melt." I think it needed more of the grease to dissolve the sugar and crisp up. I'll try it again.

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TEA BAG

Cooking Level: Expert

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Reviewed: Jun. 6, 2008

I made this recipe last December for a Christmas party I was catering. Everyone loved them. Very easy and good.

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Skamboo

Cooking Level: Expert

Home Town: Sellersburg, Indiana, USA

Living In: Naples, Florida, USA

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Reviewed: Jun. 6, 2008

I have made this easy recipe for many years and always gotten rave reviews. To reduce calories and mess, I don't even use any brown sugar and people still love them. I do always cook them on a rack to prevent them from becoming too oily and to prevent oven flare-ups.

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travelbuggie

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Thousand Oaks, California, USA

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Reviewed: Jun. 6, 2008

I mixed cooked chopped bacon with the brown sugar and blended it all with cream cheese before spreading on the crackers (then no need to toast). Unbelieveably delicious. My husband saved some extra for his breakfast bagel.

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Julia I.

Cooking Level: Expert

Living In: Bala Cynwyd, Pennsylvania, USA

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Reviewed: Jun. 6, 2008

If you can't get extremely lean bacon, I would think that precooking the bacon till 90% done, would really help this recipe to not be greasy...and it would take lots less time to bake. Otherwise, I'd bake them on a rack [in the pan], so most of the bacon grease could run off.

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