My husband begged me to make an extra batch of these for the neighborhood block party.

You can easily tweak these bites without adding more than three core ingredients. For a little heat, use a spicy brown sugar by stirring in a pinch of cayenne or crushed red pepper into the brown sugar before rolling the bacon-wrapped tots (this still counts as part of your sugar “ingredient” in spirit). If you like more savory than sweet, simply use less brown sugar or sprinkle a bit of coarse black pepper over the top before baking.

To lean into a more classic Southern BBQ flavor, swap part of the brown sugar for a smoky dark brown sugar, or brush a thin layer of your favorite BBQ sauce over the bacon during the last 5–10 minutes of baking (you’ll technically add a fourth ingredient, but it’s a fun party version). For make-ahead prep, assemble and sugar-coat the bites, then refrigerate them on the tray for up to 8 hours before baking; just add a couple of extra minutes to the cook time if they go into the oven very cold.

Food safety tips: Always keep the raw bacon refrigerated until you’re ready to assemble, and wash your hands and any surfaces that touch raw bacon or its packaging. Bake until the bacon is fully cooked and sizzling; undercooked bacon can be unsafe to eat. Because the brown sugar glaze gets extremely hot, let the bites cool for a few minutes before serving to avoid burns, especially if kids are grabbing them. Store leftovers in the refrigerator within 2 hours, and reheat in the oven or air fryer until hot and sizzling rather than microwaving, which can make the bacon rubbery.