Begin by preheating your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or foil to make cleanup easier. Arrange the buttery crackers in a single layer so they are touching but not overlapping. You want the entire surface of the pan covered edge-to-edge.

Next, in a saucepan over medium heat, melt the butter and brown sugar together. Stir constantly until the sugar has fully dissolved and the mixture starts to bubble gently—this usually takes about 4–5 minutes. Add the maple syrup and vanilla extract, stirring to combine, and cook for another minute or two until the glaze thickens slightly.

Carefully pour the hot caramel mixture over the crackers, spreading it evenly with a spatula. Then sprinkle the crumbled bacon generously over the top, pressing down slightly so it adheres to the caramel. Bake in the preheated oven for about 10–12 minutes, or until the edges are bubbling and the top looks golden.

Remove the tray from the oven and let it cool completely on the counter. Once fully cooled, use a sharp knife or kitchen scissors to cut the slab into bite-sized squares. You can trim uneven edges if desired for a cleaner presentation.