Maple Caramel Bacon Crack is so good and it reminds me a lot of Christmas Crack. If you tried my recipe for Christmas Crack then you MUST try this recipe! With bacon and gooey caramel you can not go wrong with this delicious treat.
You only need four ingredients for this scrumptious sweet snack – bacon, crescent rolls, maple syrup and brown sugar. You can cook you bacon in the oven for this recipe and then the oven will already be heated. To learn more click here —>How To Cook Bacon In The Oven. Just remember to not cook the bacon all the way because it will crisp up in the recipe.
I prefer to eat Maple Caramel Bacon Crack while it is still warm and it is best the day of making it, but you can store in an airtight container for a few days. Be sure to give it a try and let me know how you like it!
Maple Caramel Bacon CrackPrint Recipe
- 1 lb. bacon
- 1 pkg Pillsbury crescent roll sheet
- 1/2 cup maple syrup
- 3/4 cup brown sugar
- Preheat oven to 325 degrees F.
- Line a rimmed baking sheet with foil and liberally grease the foil with cooking spray.
- Unroll the crescent roll sheet into one single plane of dough and pinch any perforations together to seal.
- Stretch the dough out a little with your hands so it's even; prick the dough with a fork all over.
- Set aside.
- Meanwhile, cook your bacon only until it's technically safe enough to eat and just about done, but still lighter in color and not quite crispy (You don't want it fully cooked and crispy as it will continue to cook in the oven).
- Drain the bacon on a paper towel-lined plate.
- Drizzle a 1/4 cup of the maple syrup over the crescent roll dough.
- Sprinkle with about 1/4 cup of the brown sugar.
- Top with torn pieces of the cooked bacon.
- Drizzle the remaining maple syrup on top of the bacon pieces, and top with the remaining brown sugar.
- Bake for approx. 25 minutes or until bubbling and caramelized.
- Remove from the oven and allow the pan to come to room temperature or warm to the touch before cutting or breaking into pieces.
- You can serve this at room temperature or slightly warmed, it tastes best the day of, but can be eaten the next day if stored airtight.
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Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.