This Maple Bacon Crack is a sweet and salty easy appetizer that takes less than an hour to make. Made with crescent dough, crispy bacon, real maple syrup, and brown sugar, it’s a delicious snack perfect for the holidays or your next party tonight.
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Real Maple Syrup Grading
Did you know there are different grades of maple syrup? The state of Vermont, the US’ leading maple syrup producer, created a way to classify different grades of maple syrup, which have different colors, textures, and tastes, and are best used in different ways. For instance, Grade A Amber Color and Rich Flavor maple syrup is best for topping pancakes, while Grade A Dark Color and Robust Flavor is a sweet maple syrup best for cooking and baking.
Why This Sweet and Savory Maple Bacon Crack Recipe is a Keeper
This great snack is the perfect fuss-free party food, made with ordinary bacon and crescent dough. It’s highly addictive and filled with delish flavors and textures! If you haven’t tried this puff pastry appetizer rich with salty bacon flavor, we’re sure it’ll be the first to go!
- Less than an Hour: Maple bacon crack takes less than an hour to make.
- Simple Ingredients: All of the ingredients can likely be found in your kitchen or local grocery store.
- Family Friendly: Everyone in your family is sure to love this sweet and savory dessert.
If you’re looking for more bacon recipes, try these: Glazed Bacon Crackers, Bacon Cheddar Scones, and Spicy Brown Sugar Bacon.
What if My Crack Bacon Crescent Rolls are Too Sticky?
If your crescent rolls didn’t turn out right, I’m so sorry to hear that! Try using nonstick foil or cooking spray. The sugar can stick to the pan, making the maple bacon crack difficult to remove once you take it out of the oven. Hope this helps!
Ingredient Notes for Maple Bacon Crack
- Refrigerated Crescent Rolls: Make this easy recipe for maple bacon pastry appetizers with refrigerated crescent rolls to save time.
- Bacon: Use any variety of bacon you want. Pork bacon and turkey bacon are both fine.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for Maple Syrup Cracked Bacon
- Different Flavors of Bacon: Use any flavor you want. Try maple smoked bacon, hickory bacon, etc. You can also use thin or thick cut bacon.
- Chocolate Chips: Make sweeter with a hint of chocolate for this new recipe.
How to Make Maple Bacon Crack
I’ve never seen anything get gobbled up so fast. It’s perfect for anyone who loves bacon.
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These are the basic steps for making maple bacon crack on a baking pan. Refer to the full, printable recipe card below for detailed instructions. I bet you can’t wait to try this delicious “crack”.
Step 1: Cook the Bacon
Preheat oven to 400 degrees. Then, place bacon on a large rimmed baking sheet with parchment and bake bacon for 15 minutes, or until it is fully cooked and slightly crispy. After you cook your bacon, remove from oven. Drain the bacon on paper towels and chop the cooked bacon into large pieces.
Step 2: Roll out the Crescent Roll and Bake Crescent Rolls
Turn your oven down to 325 degrees. Then, line another rimmed cookie sheet with aluminum foil and liberally spray with cooking spray. You can also use parchment paper. Roll out crescent roll dough onto the baking sheet, being careful not to separate any. You want to make a single sheet of dough and pinch any perforations together. Seal and stretch the dough so it forms an even rectangle, and use a fork to prick holes all over the dough.
Step 3: Top
Drizzle 1/4 cup of maple syrup over the crescent roll, and sprinkle 1/4 cup of the brown sugar on top of the syrup. Top with chopped bacon, along with the remaining maple syrup and brown sugar over the entire surface.
Step 4: Bake and Serve
Bake for about 25 minutes at 325 degrees. Remove from the oven and let stand for 10 minutes before cutting into bite sized pieces on a paper towel-lined plate. Use a pizza cutter for easy cuts.
Maple Bacon Crack FAQs
Expert Tips for Making Maple Bacon Crack
- Nuts: After baking, sprinkle with chopped pecans or other nuts.
- Red Pepper: To make this pastry spicy, add some red pepper flakes or a small amount of cayenne pepper.
What to Serve with Maple Bacon Crack
Maple Bacon Crack
Ingredients
- 1 pound Bacon
- 1 Crescent rolls, 8 ct
- ½ cup Maple syrup
- ¾ cup Brown sugar
Instructions
- Preheat oven to 400 degrees.
- Place bacon on a rimmed baking sheet and bake for 15 minutes, or until right before it gets crispy. (It will bake a while longer, later).
- Remove from oven and drain on paper towels and chop into large pieces.
- Turn oven to 325 degrees.
- Line another rimmed baking sheet with foil and liberally spray with cooking spray.
- Unroll the crescent rolls onto the baking sheet being careful not to separate any. You want a single rectangle of dough.
- Pinch any perforations together to seal and stretch the dough so it forms an even rectangle.
- Use a fork to prick holes all over the dough.
- Drizzle 1/4 cup of maple syrup on top of the crescent dough.
- Sprinkle ¼ cup of the brown sugar on top of the syrup.
- Top with chopped bacon.
- Drizzle remaining maple syrup on top of the bacon and top with the remaining brown sugar.
- Bake for about 25 minutes at 325 degrees.
- Let stand for 10 minutes before cutting into bite sized pieces.
Expert Tips
- Nuts: After baking, sprinkle with chopped pecans or other nuts.
- Red Pepper: To make this pastry spicy, add some red pepper flakes or a small amount of cayenne pepper.
I made this and the crescent was too soft and sticky. It stuck to the foil. I sprayed it and pinched the doings together but not sure hiwntonaboicenthis for next time. Any suggestions?
Try using non-stick foil next time or spraying regular foil with non-stick cooking spray. The sugar does get sticky.
This was so easy to make. Very addicting. I have made it twice everybody likes it.
I’m so glad you liked it! 🙂
Can I make this the night before? Can I reheat it some way or does it even have to be served warm?
I’ve never tried making ahead. I’m sure you could. I like it best when it’s warm.
Way too sweet! It was a bit of a sticky mess and hard to scrape out of the pan. Next time I would skip the brown sugar totally, and use no more than 1/8 cup of maple sugar for the entire recipie. The point is to end up with a crisp bottom and a hint of maple, not to make bacon taffy. I also used parchment paper, which is easier to peel off of the finished product.
However… with that adjustment it really WOULD be crack!
Can you freeze this?
I’ve never tried freezing it. I’m not sure how the texture would be. If you try it, I’d love to know how it turns out.
How should this be stored? Refrigerated or not?
I would refrigerate it.