📋 Instructions

1. 1Heat the oven and line the pan — Heat the oven to 350°F (175°C). Line a rimmed 13x18-inch sheet pan with parchment, letting it overhang the edges.
2. 2Lay out the crackers — Arrange the crackers in a single tight layer, edges almost touching. This is what lets the caramel weld them into clusters.
3. 3Make the caramel — Melt the butter in a saucepan over medium heat, then stir in the brown sugar and black pepper. Bring it to a boil and cook 2 minutes, stirring constantly, until it looks glossy and slightly thickened.
4. 4Pour and spread — Pour the hot caramel evenly over the crackers and spread it to the edges with an offset spatula. Work quickly; it sets as it cools.
5. 5Add bacon and first Parmesan — Scatter the chopped bacon over the caramel, then half the Parmesan. Press both in lightly with the back of a spoon so they stick.
6. 6Bake the first stage — Bake at 350°F (175°C) for 20 minutes. The caramel should bubble steadily around the edges and the crackers should look glossy, not dry.
7. 7Lower the heat and finish — Reduce the oven to 325°F (163°C), scatter on the remaining Parmesan, and bake 12 to 15 more minutes. Pull the pan when the caramel is deep amber and the bacon edges are dark brown.
8. 8Season and cool — Sprinkle with flaky salt and chives while hot. Cool on the pan 20 minutes until the caramel hardens, then break into pieces.