Prep Time: 10 minutes

Cook Time: 10–12 minutes

Servings: 10–12

Ingredients

• 1 sleeve (about 40) saltine crackers
• 1 cup (2 sticks) unsalted butter
• 1 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1½ cups cooked thick-cut bacon, finely chopped
• ½ teaspoon freshly cracked black pepper
• Flaky sea salt, for finishing (optional but recommended)

Instructions

Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.

Arrange the saltine crackers in a single layer so they fit snugly together.

In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and bring the mixture to a gentle boil. Cook for about 3 minutes, stirring constantly until smooth and glossy.

Remove from the heat and stir in the vanilla extract and cracked black pepper.

Pour the hot caramel evenly over the crackers, gently spreading it to cover every cracker.

Sprinkle the chopped bacon evenly over the top, lightly pressing it into the caramel so it adheres while baking.

Bake for 10–12 minutes, until bubbly and deep golden.

Remove from the oven and immediately sprinkle with a light pinch of flaky sea salt if using.

Cool completely before breaking apart into individual crackers.

Texas Girl Cooks Tip

Use thick-cut bacon cooked until extra crispy for the best texture. Chopping it into small pieces ensures every cracker gets the perfect sweet-and-savory bite.

Storage

Store in an airtight container in the refrigerator for up to 5 days.

To crisp them back up, place the crackers on a baking sheet in a 300°F oven for 3–5 minutes, then let cool before serving.

Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.