In the event that there's one thing I need to eat before I pass on, it's certainly this Maple Caramel Bacon Crack. It's exceedingly addictive and incredibly delectable. Smoky, sweet, crunchy, rich, chewy — the ideal aggregate of badassness. Furthermore, it has just four straightforward fixings, all of which you most likely have in your wash room at this moment. It makes for a brisk hors d'oeuvre, an extraordinary tidbit, a magnificent pastry, or heck, even a dish — I don't pass judgment. What's more, you can change it up to suit your preferences! Include chocolate chips for a fly of sweetness, or include a touch of red pepper drop for some warmth. The world's your clam, fella.
In any case, you better make it, or disaster will be imminent. Or the consequences will be severe.. I'll abandon you premonition notes in yellow envelopes until you make it.
When I hauled these out of the broiler, I for all intents and purposes needed to ward my family off of the dish — and it was all the while rising and sizzling! The smell of hot cooked bacon is overwhelming, yet when it's prepared with rich bow moves, at that point marinated in an intoxicatingly sweet dark colored sugar and maple blend which caramelized each firm cut, it turns out to be madly addictive and difficult to quit eating. The bacon gets caramelized and firm gratitude to the maple and darker sugar, and the sickle rolls make a nearly bark-like surface — not excessively fresh, however simply the correct surface to hold up all that caramel and bacon goodness. What's more, when California enables human and bacon to wed, I'm taking this to the courts. Just sayin'.
Exceptionally addictive, sweet, smoky thus simple, this Maple Caramel Bacon Crack is your single direction ticket to flavortown. The four basic fixings are most likely in your storeroom at this moment! When you go bacon break, you can't return.
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Ingredients
- 1 lb. bacon
- 1 pkg Pillsbury crescent rolls
- ½ cup maple syrup
- ¾ cup brown sugar
Instructions
- Preheat oven to 325 degrees F. Line a rimmed baking sheet (like a 15x10) with parchment paper and lightly grease the parchment with cooking spray. NOTE: this recipe was originally made with foil. Since people have had issues with the foil, I recommend using parchment paper. 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. I pulled mine out of the pan right when they were a medium-pink color. Drain the bacon on a paper towel-lined plate.
- Drizzle ¼th cup of the maple syrup over the crescent roll dough. Sprinkle with about ¼th 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.
For more detail : bit.ly/2xE5PLz
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