Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with aluminum foil for easy cleanup, then place a wire rack on top if you have one. If you don’t have a rack, you can lay the crackers directly on the foil.
Lay the buttery crackers in a single layer on the prepared baking sheet, with the crackers close together but not overlapping. This will be your base for the bacon and brown sugar topping.
In a small bowl, stir the melted salted butter and packed light brown sugar together until it looks like a thick, grainy paste. It doesn’t need to be perfectly smooth—just well combined so every cracker gets some sweetness and shine.
Place one piece of thin-cut bacon (about one-third of a slice) lengthwise on top of each cracker. The bacon should cover most of the cracker but not hang over too much; trim it slightly if needed so it fits nicely.
Using a spoon or your fingers, divide the brown sugar mixture evenly over the tops of the bacon-covered crackers. Gently press it down so it sticks to the bacon. Don’t worry if a little falls onto the foil; it will caramelize around the edges.
Transfer the baking sheet to the oven and bake for 20–25 minutes, or until the bacon is cooked through, the brown sugar and butter have melted into a shiny glaze, and the edges of the crackers look caramelized and dark golden. If you like them extra crispy, you can add 3–5 more minutes, watching closely so they don’t burn.
Remove the tray from the oven and let the crackers cool on the foil-lined pan for at least 5–10 minutes. The glaze will thicken as they cool, helping everything stick together. Use a spatula to gently loosen each cracker from the foil if any caramelized sugar has stuck.
Serve the brown sugar bacon crackers slightly warm or at room temperature, straight from the foil-lined tray for that cozy, homemade feel. Store any leftovers in an airtight container at room temperature for up to 1 day; re-crisp in a low oven if needed.
Variations & Tips
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