¾ pound (about 12-16 slices) thinly sliced bacon
42-48 Rectangular butter crackers (such as Club or Captain’s or Waverly)
(to make Brown Sugar Bacon Crackers: Add 6 teaspoons of dark brown sugar)
Heat the oven to 250°F. Slice the bacon slices into thirds crosswise. Wrap each cracker with a piece of bacon, overlapping as little as possible. Place the wrapped crackers ½ inch apart on a wire rack set over a rimmed baking sheet or broiler pan. Bake 1½ hours or until the bacon constricts the center of each cracker and becomes crisp. Remove the pan from the oven and allow the crackers to cool on the rack before eating.
(For mine, I made a butter/garlic/Rosemary sauce. I then took a brush and lightly coated the cracker with the mix-then wrapped the cracker with the bacon).
Another option is to lightly coat the bacon with a little bit of honey before baking!
This recipe and many other marvelous concoctions can be found in Garden & Gun’s The Southerner’s Cookbook.