drippings. For extra insurance against sticking, you can place a wire rack on top of the foil-lined pan, but it’s optional.
Lay the buttery rectangular crackers in a single, tight layer on the foil-lined baking sheet. They should be touching but not overlapping so they form a solid base for the bacon and brown sugar.
Cut the thick-cut bacon into pieces that will fit neatly on top of each cracker, either in halves or thirds depending on the size of your crackers. Place one piece of bacon on top of each cracker, making sure the bacon doesn’t hang too far over the edges so it cooks evenly and doesn’t burn.
Sprinkle a generous spoonful of packed brown sugar over the top of each bacon-topped cracker, pressing it lightly with your fingers so it adheres to the bacon. You want the bacon well-covered so it can caramelize in the oven and
