For a bit more crunch, bake the crackers on a wire rack set over the foil-lined pan so the drippings fall through and the bacon crisps all around, but still let them finish cooling on the foil so the caramelized sugar clings to the bottoms. If your crackers seem to be browning too quickly before the bacon is fully cooked, lower your oven temperature by 25°F and continue baking until the bacon is done; slow, gentle heat helps the sugar caramelize without burning.
Food safety tips: Always wash your hands, cutting board, and knife thoroughly after handling raw bacon. Keep the bacon refrigerated until you’re ready to assemble the crackers, and don’t leave the finished crackers out at room temperature for more than 2 hours, especially at warm outdoor gatherings. If you’re transporting them to a potluck, cool them completely, store them in the refrigerator, and carry them in an insulated bag or cooler if the weather is warm, then rewarm briefly in the oven at your destination if possible.
