This Maple Bacon Crack is so addictive!
If you need any easy appetizer recipe, you should give this Maple Bacon Crack a try. It’s sweet, salty and incredibly good. I love the combination of the soft pastry with the crispy, sticky bacon. It makes me drool.
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This recipe is also very easy to make. There are only a few easy ingredients and it comes together rather quickly.
This recipe is great for a crowd too. You can easily double, or even triple, the batches.
This recipe is definitely a keeper! I’l be making it again and again!
If you love bacon, head over our Bacon Month giveaway HERE. You can enter to win a super awesome Bacon Month prize pack.
And, for all of you bacon addicts out there, as part of Bacon Month we are sharing bacon recipes every Tuesday and Saturday in August. So stay tuned – there’s lots more bacon-liciousness to come! Here are some of the other bacon recipes being shared today:
Heirloom Tomato BLT Salad with Warm Bacon Dressing
Copycat Gordon Biersch House Chips
Giant Peanut Butter Bacon Cookies
Sweet & Salty Chocolate Bacon Bars
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Looking for more? Check out all of the quick easy recipes for dinner on It Is a Keeper.
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Maple Bacon Crack
Ingredients
- 1 pound of bacon
- 1 package refrigerated 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.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
Jen says
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?
Christina Hitchcock says
Try using non-stick foil next time or spraying regular foil with non-stick cooking spray. The sugar does get sticky.
randy banks says
This was so easy to make. Very addicting. I have made it twice everybody likes it.
Christina Hitchcock says
I’m so glad you liked it! 🙂
jamie says
Can I make this the night before? Can I reheat it some way or does it even have to be served warm?
Christina Hitchcock says
I’ve never tried making ahead. I’m sure you could. I like it best when it’s warm.
Margaret says
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!
Nicole says
Can you freeze this?
Christina Hitchcock says
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.
Deborah says
How should this be stored? Refrigerated or not?
Christina says
I would refrigerate it.