Brown Sugar Bacon Crackers

If you need a party appetizer that’s fast to prep and impossible to stop eating, these brown sugar bacon crackers deliver every time.

They’re salty, sweet, smoky, and crisp, which is everything you want in a bite-sized snack. Made with Club crackers, bacon, and a little brown sugar, this version of candied bacon crackers bakes up into a golden, caramelized treat that disappears fast from any tray and is one of my personal party favorites.

Ingredients for Candied Bacon Crackers

• Club crackers (about 1½ sleeves from a standard box)
• 1 lb bacon, uncooked and sliced into fourths
• ¾ cup light brown sugar
• McCormick Grill Mates Smokehouse Maple seasoning (optional, but highly recommended)

I made these with a whole box of Club crackers (you’ll only need about 1½ sleeves), and one pound of bacon was plenty. I even had a few slices left over after topping each cracker, which you can use on other recipes like bacon wrapped lil smokies.

How to Make Club Crackers with Bacon and Brown Sugar

This is one of those crackers and bacon recipes that takes minimal effort but delivers big flavor.

1. Preheat your oven to 250°F and line a baking sheet with aluminum foil for easy cleanup.
2. Set a wire rack on top of the foil and lay out the Club crackers in a single layer. It’s fine if they touch, just don’t overlap.
3. Top each cracker with a ¼ slice of bacon. You may need to fold or trim the bacon slightly so it fits without overhang.
4. Sprinkle about 1 teaspoon of brown sugar over each piece of bacon.
5. For extra flavor, lightly dust the top with Smokehouse Maple seasoning. This is entirely optional, but highly recommended to get that bite of sweetness.
6. Bake for 60 minutes (always good to check at 50 minutes especially if your oven runs hot), then let them cool on the rack before serving.

My Tips for Perfect Candied Bacon Crackers

• Use a rack. I’ve tried baking them directly on foil, and the bottoms turned out soft and greasy. The rack allows air to circulate and helps the bacon and crackers crisp up evenly.
• Thin-cut bacon is best. It cooks faster and gives a better ratio of crisp to crunch.

• The key is slicing the bacon into fourths, not thirds, so each piece fits without hanging over the edge.
• Check early. If your bacon is especially thin or your oven runs hot, start checking around the 50-minute mark to avoid burning.
• Got leftovers? We rarely have any, but if you do, reheat them in the air fryer for 1–2 minutes. They should come right back to life.

Easy Swaps for Your Bacon and Cracker Appetizer

There are a few simple ways to change up this recipe depending on what you have on hand or who you’re feeding. If you’re looking for a slightly softer, more buttery bite, try swapping the Club crackers for Ritz. The flavor is just as delicious, though the texture is a little more delicate after baking.

For a bit of heat, sprinkle a pinch of cayenne or cracked black pepper over the brown sugar before baking. The result is a sweet-and-spicy combo that adds an extra layer of flavor without overpowering the cracker.

You can also use turkey bacon if you’re going for a lighter option. It won’t get quite as crisp as regular bacon, but it still works well and holds its shape for party trays.

When to Serve These Brown Sugar Bacon Crackers

These bacon and brown sugar crackers are best served warm or at room temperature and hold up well on a party tray. I usually make a full batch, set them out with tongs or toothpicks, and they’re gone fast.

• Game day: Prep them in advance, warm them in the oven, and serve with ranch dressing or hot honey.

• Holiday appetizers: Add to a charcuterie board with dried fruit, soft cheese, and crackers. They balance out sweeter and creamy bites really well.

• Potlucks: Transport them on foil and reheat for a few minutes before serving. They stay crisp and still look fresh.