BACON & BROWN SUGARED WEENIES

1 16 OZ PACKAGE OF BUN-LENGTH HOT DOGS

1 PKG OF BACON

3 CUPS OF BROWN SUGAR

PREHEAT OVEN TO 350 DEGREES.  SPREAD OUT 1/3 OF BROWN SUGAR OVER BOTTOM OF A 9 X 13 DISH (I USED MY CROCK POT DISH INSTEAD SINCE I HAD TO KEEP THEM WARM FOR HOURS).  CUT THE HOT DOGS AND BACON INTO 3 PIECES.  WRAP THE HOT DOGS WITH BACON AND SECURE WITH A TOOTHPICK.  LAYER ½ OF THE DOGS OVER THE BROWN SUGAR.  SPRINKLE 1/3 OF THE BROWN SUGAR OVER THESE.  PUT THE REST OF THE HOT DOGS OVER THIS.  ADD THE LAST 1/3 OF BROWN SUGAR OVER THESE.  COVER WITH ALUMINUM FOIL AND BAKE FOR 60 MINUTES, STIRRING OCCASIONALLY.  REMOVE FROM OVEN AND PUT IN CROCK POT ON LOW UNTIL READY TO SERVE.