Place one jalapeno slice on each cracker. Set aside.
Cut bacon in half crosswise. Wrap a piece of bacon around each cracker and jalapeno. Place on a cooling rack that's been placed on top of a large cookie sheet.
Bake for 2 hours. Let cool slightly and serve. Store in airtight container in the refrigerator for 3-4 days.
Notes
Recipe adapted from A Southerly Course by Martha Foose