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!
Directions:
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! 🙂
JoAnn Fluke has a similar (equally addictive) receipe for both chocolate & vanilla crack in one of her Hannah Swenson mysteries.. but she uses saltines instead of dough… this sounds waaaay yummy too. Can hardly wait.
My son in-law made this and the kids loved it! I am going to make if for a Sunday and I’ll let you know how it goes over 🙂
YAY~ Good luck! 🙂
OMGness…. I HAVE to try this… I HATE that I found this page…!
Haha…hope you enjoy it. 🙂
This is crazy wonderful and sooooo YOU! Love it.Hope all is well.
Hey come link up your dessert posts on Simply BeBetsy – Your own gallery! We promote on all networks. Let us know if you want us to help you get started.
So happy to see you are doing well. Your pictures look amazing! 🙂 Hugs.
All the best ~ Sharon and Denise
Hey you guys! 🙂 I will definitely check out that page! Thank you for considering me! Hope you’re all doing well and are ready for a great 2014! ~Amy 🙂
Oops – her is the link for the comment above: http://bebetsy.com/be/faq/
Bye bye!! XO
Oh, this looks absolutely delicious! I had to forward this email immediately to my sister!
This sounded so good BUT after 40 minutes in the oven and 30 minutes sitting on the counter I never got the “brittle” consistency. Did I get the deliciousness? OMG…over the top! It tasted soooooooo good and I can imagine if it had been crispy how that would have been. I would make it again but with less syrup next time. As it was, I only used a little over a 1/2 cup. Not hating the recipe just letting others ow what happened to mine. 🙂
Good to know. :). A thin layer of maple syrup is best. Glad you still enjoyed it.
So I actually had the opposite effect.. I did the thin layer of syrup first and then the thin layer over the bacon then the full cup of brown sugar on top and strangely enough the sugar wasn’t melting down into a candy – it instead was sort of crisping up and drying out, maintaining a sugar consistency just dryer. I ended up adding additional syrup on top, as well as a few pads of butter and now it’s starting to melt down – but it’s been in the oven at 325 degrees for an hour! So nutty! I still think it will be great, but I can’t believe what a different experience I’ve had from literally everyone else.
The same happened to me today! Tasted like heaven, but never got crisp! I also did not add the full amount of syrup, and will probably reduce even more the next time. I guess it’s just a good excuse to make it again and again until perfected! lol 🙂
Lol..make sure you’re rolling out the dough until it’s thin, poke it all over and it should crisp up as it cools. The longer it sits out, the softer it will get over time…so be sure to eat it up. 🙂
Looks amazing! Just wondered, if there were to be leftovers, (HA!) how would one store this? Or pack it to ship as a gift?
I can’t wait to make this. Adding 2# bacon and crescent dough to the grocery list now!
They tend to un-crisp themselves as they sit~ so I’d just suggest “freshening” them up in a low oven before serving, if it’s been a while! Enjoy! 🙂
Holy cow …. I’m pretty sure I should have just looked away …. but I didn’t, so now I’m going to “have” to try this 🙂
Amy, Did I read this right? Bacon Crack is the ” new ” Kale? I saw this and thought…”oh, no she didn’t”!
Haha…uhh, yes…it is the new Kale, right? …right! 😉
Thank’s Amy! I’m addicted and looking forward to putting this out at the Superbowl Party! ps….I used a pizza cutter to cut it!
A pizza cutter…what a great idea! So glad you enjoyed it. 🙂
I made this exactly as instructed..it was awful!
Big
Superstcky soggy mess.,,total waste of some really good bacon and high expectations..
I’m so sorry Anne~ 🙁 Not sure what went wrong. My video shows it in action with the final result. Maybe there’s a climate variable or something that kept it from getting crispy?!
I tried this last night. My result was the same. I think the dough needs to flattened with a rolling pin so that it is thinner; this will help make it more like brittle, in addition to using less syrup and a bit more brown sugar.
I even used a flour sifter to evenly distribute the brown sugar. The 325F temperature and 25-minute cook time seem to be the right combination.
Saw this on Facebook this morning. After sharing it and witty banter between friends, I realized that I had all of the ingredients. I got off of the recliner and almost tripped over my own feet trying to get to my kitchen. First thing I did was take a picture of ingredients and texted it to my cousin. Of course, her reply was “I hate you”.
I used the easy pour brown sugar, which didn’t melt as well as packed brown sugar. I did not measure the syrup, I just squirted away. I let it cool for about an hour before tasting (yeah, I know, that’s sacrilege), but other things were going on. The color was spot on, but the texture was just shy of crispy, which I think could be from the brown sugar being loose. No big deal. I’d rather have it “just shy” than not at all! The taste is amazing! I posted a picture on Facebook and now everyone wants me to make it for them! I am now known as a Bacon Crack Ho.
Thank you! 🙂
Haha…that’s awesome! 🙂
This sounds like “just the thing” for a Valentine’s Sweets Auction- I may add a sprinkle of chopped pecans!
Just wondering if anyone has tried this using Saltines? Like the saltine cracker toffee?
Oooh, sounds like a great idea!
This came out soggy and not crisp but the flavor is good. I think you may want to specify the size of the pan to be used. I used a 15 x 10 and I think that was too small. Also, 3/4 cup of syrup seems to be too much.
Excellent suggestions! I updated the amount and instructions! Please try again, using a light layer of Syrup! Spread the dough out thin and be sure to poke shallow holes! ..you will love it crispy! 🙂
Amy – what size baking sheet do you use?
I had to try it — it’s in the oven as we speak! (or as I type!) Can’t wait to see how it turns out. Curious, I am cooking it late (10pm) and am wondering how to store it for serving the next day.
It tends to soften up a little over time, so if that bothers you, just re-crisp it up in a low oven for a few minutes before eating. Store it covered, on a paper plate…maybe a day or 2 at the most. Hope you enjoy it. 🙂
I made ‘Bacon Crack’ as per the directions except I did my bacon the night before in the oven so it stays flat. It came out perfect just like the pictures & is better w/the dash of cayenne pepper. Just make sure your parchment paper is larger than your pan cause its near impossible to chisel out of pan once it cools down! On my first batch the syrup got under the parchment paper and it pretty much glued itself to the pan….almost threw the entire pan & all out! lol
Awesome! So glad “take 2” worked. 🙂
I did the bacon crack to recipe….yummy except I didn’t think and grabbed crushed red pepper instead of cayenne pepper….actually tasted great just a little spicy.
Ok, made them tonight, since baking seemed to be an obvious choice on a snowy Alabama evening. My pack of bacon was only 12 oz, and I had to smash my crescent roll dough together, but it seemed to come together ok. After baking for 25 min. & cooling for at least 15, the dough in the middle was soft and the sugar hadn’t melted much at all. I put it back in the 325 oven for another 5 min. and cooled again. This time it was crisper, but the middle is still a bit soft. Also, I made the mistake of using dark brown sugar. There’s too much molasses taste, so next time, I’ll get light brown. I did add at least 1/4 tsp of cayenne, so that was good. Guess I’ll just have to eat this batch and try again. 🙂
I made this and OMG!!!!! Great addicting taste, but it didn’t crisp up. May have to much syrup. I will try this again. Love things tht r so good, like this….lol