oven to 275°F (135°C). Line a rimmed baking sheet completely with aluminum foil, letting it come up the sides so it catches all the bubbling sugar and bacon 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
