I was at home alone last night, a rarity for me these days.
I had changed out of my work clothes and into comfy clothes, and I was browsing Pinterest for something totally unrelated to bacon, until I stumbled upon this recipe.
No one else in my house would eat this, but hey, no one else was in my house!
I decided to try it. I had all the ingredients at home, so there was no need to find a baseball cap and try to sneak over to Brookshire’s incognito because we all know that doesn’t work. The very minute you try to slap on a hat to hide the fact that you already took off your makeup and scrunch your T-shirt up so that no one notices the hole in the bottom left corner, you’ll run into everyone you know. And their mother. And your preacher. And your boss.
It’s practically the law.
Not that I’ve ever tried, but I’ve heard about the phenomenon from a friend.
So, being as that I had all the ingredients at home, I whipped up a batch of these maple-bacon bars, using the Brookshire’s Bacon I’d just bought on sale.
There were none left the next day. I think that friend must have eaten them.
Maple-Bacon Toffee Bars
1 lb Brookshire’s Bacon
1 pkg Pillsbury Crescent Rolls
1/2 cup maple syrup
3/4 cup brown sugar
Preheat oven to 325° F. Line a rimmed baking sheet with foil and liberally grease the foil with cooking spray. Unroll the crescent rolls into one single plane of dough and pinch any perforations together to seal. Stretch the dough out a little with your hands so it’s even. Prick the dough with a fork all over. Set aside.
Meanwhile, cook your bacon. 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 torn pieces of the cooked bacon. Drizzle the remaining maple syrup on top of the bacon pieces; top with 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 in an airtight container.
Nutritional Information: Calories Per Serving: 562, Calories from Fat: 296, Fat: 33 g, Trans Fat: 0 g (12 g Saturated Fat), Cholesterol: 62 mg, Sodium: 1649 mg, Potassium: 379 mg, Carbohydrates: 44 g, Sugar: 30 g, Protein: 23 g
View this recipe to print or add items to My Shopping List.