Maple Bacon Crack

This post may contain affiliate links.  For more information, read my disclosure policy here  

4.41 from 20 votes
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
This easy Maple Bacon Crack recipe is addicting! You'l want to make 2 batches!

This Maple Bacon Crack is so addictive!

This easy Maple Bacon Crack recipe is addicting! You'l want to make 2 batches!

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.

This easy Maple Bacon Crack recipe is addicting! You'l want to make 2 batches!

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:

Bacon Month 2015! | Bread Booze Bacon

Bacon Meatball Sandwich

Heirloom Tomato BLT Salad with Warm Bacon Dressing

Copycat Gordon Biersch House Chips

Maple Bacon Crack

Bacon Guacamole

Giant Peanut Butter Bacon Cookies

Maple Bacon Monkey Bread

Sweet & Salty Chocolate Bacon Bars

More Recipes You Might Like

Looking for more?  Check out all of the quick easy recipes for dinner on It Is a Keeper.

[birdsend form=5113]

⭐  Did you make this recipe? Please give it a star rating below! ⭐ 

This easy Maple Bacon Crack recipe is addicting! You'l want to make 2 batches!
4.41 from 20 votes

Maple Bacon Crack

Yield: 6
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Print Recipe Pin Recipe Rate Recipe


  • 1 pound of bacon
  • 1 package refrigerated crescent rolls, 8 ct
  • ½ cup maple syrup
  • ¾ cup brown sugar


  • 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.
The nutritional information provided are estimates. To learn more about how I calculate this information go to
PIN THIS RECIPE FOR LATER!Follow Me: @ItsAKeeperBlog or tag #itisakeeper
Course: Appetizers and Dips

11 thoughts on “Maple Bacon Crack”

  1. 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?

  2. 3 stars
    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!

    • 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.


Leave a Comment

Rate this Recipe