I’ve seen the original version of this everywhere and wanted to give it my own twist. In the original recipe a full piece of bacon is wrapped around each cracker and there is no maple syrup or black pepper. A full piece of bacon seemed a bit much to me (for one little cracker too). Even though the bacon isn’t wrapped around the cracker they stay together just fine, I didn’t have any issues with them separating. The maple syrup almost candies the bacon and adding the black pepper gave some bite with all that sweet. If you like things spicy I would even use red chili flakes instead of pepper. These are great served at room temperature and if you want to make them ahead for holidays or a party just put them in an airtight container after cooking and cooling and bring to room temperature when ready to serve. I did make some plain Parmesan crackers (see variation at bottom of post) and some with brown sugar but no syrup, but these were most definitely our favorite!
MAPLE BACON CRACKERS
1 sleeve club crackers
1/2 lb thin sliced bacon
1 cup brown sugar
maple syrup, for drizzling (1/2 to 1 cup)
black pepper, to taste
Line a baking tray with foil and place a wire rack on top. Spray with nonstick spray.
Line crackers on wire rack and top with about 1 tsp of brown sugar on each cracker. (I was making half Parmesan crackers on this tray)
Cut bacon in quarters, so they are about the same length of crackers. Place a piece of bacon on each cracker.
Drizzle with maple syrup, about 1/2 to 1 tsp on each. Sprinkle with black pepper.
Bake at 250 degrees for about 45 minutes.