Parmesan Candied Bacon Crackers

For the simplest and most crowd-pleasing appetizer, you must try Parmesan Candied Bacon Crackers.  With only 5 ingredients, you can prep these ahead of time and pop them in the oven before serving.

The flavor is amazing…combining dark brown sugar, Parmesan cheese and bacon over a buttery Club cracker and sprinkled with a bit of heat…well, all I can say is “delish”!!!

Place a thin slice of parmesan cheese on a Club cracker, then top in with a slice of bacon.  Sprinkle brown sugar and red pepper flakes over the bacon and bake for 35-45 minutes.

You can turn the broiler on for a minute or two if you want the bacon a little more caramelized but watch them carefully so they don’t burn!

Serve these warm or at room temperature.  They are addictive!!

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Parmesan Candied Bacon Crackers

Makes: 44 crackers

Prep Time: 15 minutes

Bake Time: 40 minutes

Total Time: 55 minutes


  • 1 pound thin-sliced bacon
  • 1 & 1/2 sleeves Club crackers (about 44 crackers)
  • 8 ounces Parmesan cheese wedge
  • 1/2 cup dark brown sugar
  • 1 tbsp red pepper flakes


Preheat oven to 300°F. Line a baking sheet with foil or parchment paper to catch the drippings from the crackers and place a cooling rack on top the lined baking sheet.

To prep, thinly slice parmesan wedge, trying to match the width and length of the Club crackers. Slice the bacon into fours so they also match the length of the crackers.

To assemble, place one piece of parmesan onto the cracker, top with bacon, followed by the brown sugar, and finally the red pepper flakes. Repeat with remaining crackers.

Place each cracker onto the cooling rack side by side. Bake in the oven for 35-45 minutes, rotating the pan halfway through. Begin checking on them at 30 minutes. Once the bacon is cooked through and the edges of the crackers begin to brown, they are finished.

Serve warm or at room temperature.

Chef’s Note:

Store in the fridge in an air tight container for up to 4 days. To serve from the fridge, simply allow the crackers to return to room temp before serving.

Recipe by Bad Batch Baking


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