Delicious Maple Bacon Crack (Print version)
Bacon, brown sugar and maple syrup baked over crescent dough into a sticky, break-apart snack ready in 35 minutes.
# Ingredients:
Maple bacon crack
01 -
1 can (8 oz / 226 g) refrigerated crescent roll dough
02 -
12 oz (340 g) thick-cut bacon (about 12 slices)
03 -
1/4 cup (60 ml) pure maple syrup
04 -
3/4 cup (150 g) packed light brown sugar
05 -
1/4 teaspoon cayenne pepper (optional)
06 -
Cooking spray or butter, for greasing
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper and lightly grease it. Unroll the crescent dough into one sheet, pinch the seams shut, stretch it to fit the pan, and prick it all over with a fork so it does not balloon.
02 -
Cook the bacon in a skillet over medium heat until it is just shy of crisp and still a little pink. Drain well on paper towels. It will finish cooking and crisp under the sugar in the oven.
03 -
Drizzle half the maple syrup over the dough. Sprinkle with a quarter cup of brown sugar. Tear the bacon into bite-size pieces and scatter them evenly. Drizzle the rest of the syrup on top, then finish with the remaining brown sugar and the cayenne if you are using it.
04 -
Bake for 20 to 25 minutes until the topping is deeply caramelized and bubbling across the surface. The edges should look golden and slightly darkened.
05 -
Let the pan rest until it is warm or at room temperature. The caramel needs to set or the pieces will slide apart. Break or slice into squares and serve.
# Good to know:
01 -
Best eaten the day it is baked.
02 -
Cool completely before storing.