I had second thoughts about keeping the name of this recipe true to the original. “Crack” might offend some people, leading them to think of the illegal drug scene. After much deliberation and a few pieces of this delicious treat, I have decided to keep its original and aptly-given name. Frankly, it should be illegal and it is truly addictive.
When I first discovered this recipe I thought I had found the secret of the universe. I quickly found out that it’s a pretty popular recipe. However, this is for those of you who do not follow the social media food scene…you deserve to know that this exists and that it is super easy to make.
Just this week my dear friend asked me for a morning tailgate recipe that she could easily transport and serve both adults and college kids for an 11 a.m. football game. This recipe jumped to mind. You won’t find it on any Weight Watcher lists or healthy lifestyle blogs, but if you can handle moderation, a piece (or two) is well worth tomorrow’s spin class.
I like this recipe best with Heinen’s thick-cut bacon. The smokey flavor mixes with the sweet maple syrup and brown sugar to elevate this pastry to a new level. This is the go-to brunch snack. Bring this out on holiday mornings and your gang will be singing your praises.
For a twist on an already amazing recipe you can substitute the crescent rolls for sheets of puff pastry (found in the freezer section). Just thaw and use the same way you use the crescents. The finished product has a more flaky, layered crust.
Maple Caramel Bacon Crack
- 1 lb. bacon chopped into 1/2 inch pieces
- 1 package Pillsbury crescent rolls (or use puff pastry sheets for a flakier variation)
- 1/2 cup maple syrup
- 3/4 cup brown sugar
- Preheat oven to 325 degrees F. Line a rimmed baking sheet (like a 15×10) with parchment paper and lightly grease the parchment with cooking spray. Unroll the crescent rolls into one single plane of dough and pinch any perforations together to seal. Stretch the dough out to fit the size of the pan with your hands so it’s even. Prick the dough with a fork all over. Set aside.
- Meanwhile, cook your bacon. I like cooking mine in a skillet, but you can bake it – whichever you prefer. Cook it 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 1/4 cup of the maple syrup over the crescent roll dough. Sprinkle with about 1/4 cup of the brown sugar. Top with 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 approximately 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.