Every Thanksgiving I make a big batch of cinnamon rolls in the morning to fill up my family and keep them out of the kitchen for the rest of the day. This year however I may just make these maple bacon butter bars. These are, as the name suggests, sweet, salty, butter, soft, and crunchy at the same time. They are intense, a definite treat to be indulged in on special occasions. The trick to these is only cooking the bacon part of the way through, a trick I do anyways the night before large holiday breakfasts. It’s really easy to partially cook the bacon in the oven and then reheat it in the pan the next morning. It saves time and gives you bacon that is the perfect texture to cook further. Store bought crescent roll dough makes this dish go from “yeah” to “YESSSSS.” You want those layers and that buttery flavor. I call this Anytime Pie because it makes a killer breakfast, or a great afternoon snack, or a dinner appetizer, or a sweet ending to any meal.
Inspired by the Domestic Rebel’s recipe.
1 lb bacon, partially cooked
1 package store bought crescent roll dough
1/4 cup maple syrup
1/2 cup light brown sugar
1 teaspoon chili flakes (optional)
1. Preheat oven to 325°F. Line a baking sheet with parchment. Roll out the crescents and stretch them out until they cover most of the tray. Press them down and really stretch them if need be all while making sure that they are connected to one another, like a large pie crust. Prick the crescents all over with a fork, this will help them cook nice and crisp.
2. Partially cook your bacon. You can do this before you get started by having your oven set to 400°F and baking your bacon on a parchment lined baking tray for 16 minutes or until it is cooked but still pale pink or you can do this in a skillet on the stove. It is important to only partially cook your bacon as it will be cooking further later. Drain the bacon and rest it on paper towels to absorb some of the remaining grease.
3. Drizzle half of the maple over the crescents. Sprinkle 2 tablespoons of the brown sugar over the crescents. Crumble the bacon and spread it over the crescents. Drizzle the remaining maple and brown sugar over the bacon and bake for 20-25 minutes or until the crescent crust is browned and the maple and bacon are bubbling. Sprinkle with hot chili flakes if you like it sweet n’ spicy like I do.
4. Allow to cool and cut into wedges to serve.