Are you ready for an addiction like no other? Can you say no when all you want to do is say yes? If not..you may want to turn away! One bite of this ‘Crack’ and before you know it, you’re literally staying up late to eat it, denying your cravings to all who love you and making excuses for your sticky fingers!
YES~I’m warning you, this crack should be illegal! But it’s not!
It’s totally up to you to make sure that you only have a couple of pieces, to know when to stop and enforce personal limits. I suggest a friend on speed-dial that will talk you off of the Bacon Crack ledge at a moment’s notice! 🙂
The allure starts even before it’s done cooking, The smell of that sweet bacon and buttery Crescent dough hypnotizes you, and before you know it you’re consuming every last flaky, bacon, sweet & spicy, chewy yet candied bite! This snack is like NO other!
Talk about game day treats, you will be the MVP>> of the world..lol! 🙂
What you’ll need:
1 container of Pillsbury Crescent Dough Sheet..or regular Crescent Dough
1 lb. Bacon..semi-crispy. I use the microwave on high approx. 6-8 minutes, but definitely watch over it.
1 cup Brown Sugar
1/2 cup Maple Syrup, may vary…just use a light layer onto the Dough, and then a light layer onto the top of the Bacon…that’s it! 🙂
1 pinch of Cayenne Pepper..optional, but AMAZING!
Lay out the dough spread out thinly, on a parchment lined baking sheet. With a fork, gently poke shallow holes throughout the dough…
Top the dough with a thin layer of Maple Syrup, and all the crispy Bacon. Now add another thin layer of the Syrup onto the Bacon and cover it with all of the Brown Sugar/Cayenne Pepper mix.
Bake it at 325 degrees for about 25 minutes or until evenly golden…
Peek in on it now and then so it feels loved…
Let it cool for at least 15 minutes, it will crisp up as it cools…
Now get to cracking that sweet slab of succulent satisfaction..lol! Use a knife to gently cut it into pieces!
Plate it up…
Pass it around…
Feel all the love that everyone suddenly has for you…
I mean, you are now the ISH!
So grab some for you too….haha! ~Enjoy! 🙂
This looks delicious and I plan on making it next week. I’m so excited. On another note. Per your pictures, what you are using is pancake syrup. Please stop committing sacrilege and calling it maple syrup. 🙂
I agree 100% with pancake syrup being mislabelled as maple syrup. Pancake syrup hasn’t got a molecule of maple in it. Pure maple syrup is just that: PURE. You get what you pay for…but in this case, with all the other flavours combined, you won’t realize what you’re missing if you use only lowly pancake syrup. hehe
Can this be used as a teacher gift? How long will this last at room temp so I can put this on my label for who I give this as a gift? Sorry for all the questions, but I’m excited to get started with this beautiful recipe. Any help would be greatly appreciated. Have a great day!
IT’s best served fresh. 🙂
How long do they stay crispy? One day, a few? I am considering making these for Father’s Day 🙂
It depends on the condition of the air,,if they get soggy, you can always crisp them up in the oven! 🙂
Making this now, it’s in the oven, I can’t wait to try it!
This sounds like something my grandson would like since he loves bacon. He is in Japan. Would this work to send to him?
You are a sweetheart of a grandmother to think of sending your grandson such a delish delight. Sadly, I doubt the long flight and changes in air pressure and temperature would do well by this recipe. How about sending him the recipe instead? He’ll become an instant sensation in Japan when he treats his friends & co-workers to this culinary masterpiece (= It’s fun to make too!
So, I’m eating lunch: an avocado, a plum and a nectarine, as I read this page, but this, this looks much, much better.
I made something similar but used club crackers, wrapped half a slice of bacon (raw) around the cracker, roll in brown sugar to coat well. Bake at 350* until bacon is crispy–20-30min. Watch carefully!
HINT: Line pan with parchment paper for easier removal.
These were the hit of the night at New Year’s Eve party!!!
Is this something I can make the day before?
yes..and you can always crisp it up in a low oven before serving as well! 🙂
Yes, on the storage; since it is bacon do you have to store the bacon crack in the refrigerator, if you do not plan on having it until the next day, or on the counter?
I can’t help myself, I’m taking this to a clean and sober brunch potluck! Awesome recipe for a brunch. Very tasty!
Made this for a work breakfast this morning and it was a hit. Several co-workers requested the recipe and I sent them your link. Thank you so much!
SO happy to hear it! Thank you! 🙂
This was so good and easy! Followed one commenter’s suggestion to pre-bake the dough for a few minute before adding the toppings (I used pre-cooked/ready made bacon, sugar free syrup and Splenda brown sugar) and had no problems with sogginess. In fact, I threw it under the broiler for a few minutes at the end on low to speed up some of the brown sugar dissolving and it really crisped up, especially around the edges. Was a huge hit with the Christmas crowd!
That looks oh so good and you had me until the syrup. I cannot tolerate maple flavor. I am going to create this but use a melted spicy sweet jelly instead of maple and cayenne. Stand by. Hope it turns out well.