Bacon Crackers

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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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