Reviewed: Jun. 18, 2013

Someone has finally found a way to eat all the bacon fat that renders from the slice as it cooks. Far too greasy for us and downright unhealthy.

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Reviewer:

Chelsea

Reviewed: Nov. 23, 2012

I love making "different" desserts and this has to be one of the best ones yet! Very easy to make! I did cover the pan with foil but I found that after it cooled a tiny bit that the crackers were wanting to stick to the foil. Luckily I got them all off before they had permanent foil bottoms :o) Next time I will use parchament paper or spray the foil. Also, 45 mins on 250 was perfect but I did use the last 2 minutes to broil on low. These taste better cold and are fantastic the next day (tastes like candy)!!

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Reviewer:

woogy

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

Reviewed: Apr. 21, 2012

Fabulously addictive

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Reviewer:

kbarnett

Cooking Level: Expert

Living In: Girard, Ohio, USA

Reviewed: Apr. 18, 2012

DELICIOUS...

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Reviewer:

disue

Reviewed: Apr. 14, 2012

For some reason we just couldn't stop eating these. Used center cut bacon, might be more flavorful with regular.

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Reviewer:

WonderWoman

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Apr. 8, 2012

Even the toddlers loved it! Our vegan-except-for-bacon friend ate 2. We'll definitely make these again.

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Reviewer:

xmas

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Apr. 3, 2012

I HAVE MADE THESE FOR YEARS. MOM'S RECIPE. ONLY I USE PARMESEAN CHEESE SPRINKLED ON THE BACON.

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Reviewer:

kelleysislandvip

Cooking Level: Professional

Living In: Portage, Ohio, USA

Reviewed: Mar. 31, 2012

I make mine using turkey bacon as it is not greasy and it cuts the calories. I also add some cayenne pepper to the brown sugar to make it a bit spicy. The hot sweet combination is quite good. Also cook at 250 for about 45 minutes. This snack does not last long in my house. Everyone loves it.

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Reviewer:

Gladys

Reviewed: Feb. 10, 2012

Can I give this 10 stars? Oh my goodness! So delicious!

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Reviewer:

Paula

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Oct. 4, 2010

I made these for a pot luck and they were a huge hit...the crackers didn't get too greasy and smelled even better on Day 2....I used dark brown sugar...the only think I would recommend is that you should use a sieve or colander to help spread to brown sugar more evenly...hard to do with a spoon. Also I put the bacon the freezer for a few minutes to firm it up to make cutting it easier, just a personal preference but otherwise without doing that the heat from my hands melted the bacon fat and it was harder to pull apart slices for each cracker. I'll make this again and again....after about 45 minutes in the oven at 250F, upped it to 300F, watched carefully and then broiled them for a couple minutes to get any remaining sugar to melt and caramelize.

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