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Maple Caramel Bacon Crack Recipe

4.5 stars - based on 1 vote
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This recipe for Maple Caramel Bacon Crack, by , is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa English

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. bacon*
1 12 oz pkg Pillsbury crescent rolls (or use two 8 oz pkg)
cup maple syrup
cup brown sugar

*for a fast/easy recipe use precooked bacon

Directions:
Directions:
Preheat oven to 325. Line a rimmed baking sheet (15x10) with parchment paper and lightly grease the parchment with cooking spray or Crisco rubbed on lightly with a paper towel.
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 more or less even. This is messy, just push and stretch and do the best you can. You may want to cut off sections and piece to better fit the shape of your pan. Prick the dough with a fork all over. Set aside.
Meanwhile, cook your bacon (or use precooked bacon for a really easy recipe). 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 cup of the maple syrup over the crescent roll dough. Sprinkle with about 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 25 minutes or until bubbling and caramelized. Remove from the oven and allow the pan to cool slightly. Cut or break into small pieces. Serve at room temperature. It tastes best the day of, but can be eaten the next day if stored airtight.

Personal Notes:
Personal Notes:
This is addicting. Be careful when serving that you've removed all the paper from the back, as it can stick.
Using 2 small (8 oz) pkg crescent rolls is easier to work with, with a thicker bread layer. Using 1 large (12 oz) gives a very thin layer that I prefer but you'll have to push and stretch to make it fit the pan.

 

 

 

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