Bacon Candy Crack Recipes

Steps:

• On medium heat brown slices of bacon for 5 min per side and set to drain on paper towels until cooled. (Turkey bacon can be substituted for the faint of heart.)
• On a parchment-lined baking sheet, spray lightly with cooking spray (I like butter flavored). Roll out one tube of crescent rolls and pinch together seams.
• Brush pastry with 1/8 c of syrup covering the entire surface. Sprinkle very lightly with white pepper, paprika, and chipotle pepper (use as little or as much as you like, but go very very easy or leave off completely).
• Then coat evenly with brown sugar to cover completely.
• Chop cooled bacon and sprinkle evenly over the entire top and drizzle with remaining syrup.
• Bake for 10 min. Turn and bake for 10-15 more min till golden brown and delicious looking (warning, at this point, do not try to lick the top surface as it will result in blisters and taste buds being destroyed).
• Important*** Remove from oven and allow to cool completely!!!!!!! Slice into desired shapes and serve. I prefer diamonds, why? Just because. ENJOY and share at your own discretion.

Steps:

• Put the bacon in a container so it lays flat. Pour over the cola to cover. Refrigerate and let soak 2 to 3 hours.
• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil, place a cooling rack over top and spray with cooking spray.
• Drain the bacon from the cola, place on the cooling rack and pat dry. Combine the brown sugar, paprika and black pepper in a bowl and toss to combine and loosen up the brown sugar. Sprinkle the brown sugar mixture on both sides of the bacon, pressing and patting so it adheres. Place the slices on the cooling rack; they can be close to one another but shouldn't touch.
• Bake until the bacon is deeply caramelized but still pliable (it will crisp as it cools), about 20 minutes. Flip the bacon occasionally as it cools to crisp on both sides. Let cool completely.

Steps:

• Preheat the oven to 325 degrees F.
• Put bacon slices in a bowl, season them with pepper and toss with the brown sugar. Cover a baking sheet with parchment or foil and arrange the bacon in a single layer on top. Sprinkle any sugar left in the bowl over the bacon. Top with another layer of parchment or foil and top it, squarely, with another baking sheet. The baking sheet will flatten the bacon as it cooks.
• Place the tray in the center of the oven and bake for 20 minutes. Check the bacon by lifting the top tray and parchment. If it is not golden brown and fairly crispy, resist the temptation to turn up the oven temperature, and cook it for 10 to 15 minutes longer. Check it again. Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will "crisp" up a little more. Be patient!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.
• Place bacon slices on cooling rack set over a baking sheet.
• Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
• Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake another 5 minutes. Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line two rimmed cookie sheets with aluminum foil.
• Arrange crackers on the prepared cookie sheets in a single layer. Place a piece of bacon on top of each cracker, then put about a teaspoon of brown sugar on top of the bacon.
• Bake in the preheated oven until bacon is browned and crackers and bacon are glazed, about 45 minutes. Drain on paper towels before serving.

Steps:

• Preheat oven to 400 °F.
• Line a 10 x 15-inch baking sheet with Reynolds Wrap Non-Stick Aluminum Foil.
• Lay saltine crackers on baking sheet, as seen in photo.
• In a small saucepan, melt the butter, then add the sugar and bring to a boil for 2 to 3 minutes, or until the sugar is completely dissolved; while stirring frequently.
• Then immediately pour over the crackers.
• Bake in oven for 7 minutes.
• Remove baking sheet from oven, and immediately sprinkle the chocolate chips over the crackers.
• Place baking sheet back in oven for 1 to 2 minute. Then remove and evenly spread on the chocolate chips, then sprinkle the bacon on top.
• Refrigerate at least 30 minutes, then cut into squares. I used a pizza cutter when cutting into squares.
• Note: This delicious treat kept well uncovered for several days in the refrigerator. The next time I make this, I plan on using Mini Chocolate Chips, and another time I plan on using Dark Chocolate Chips.

Steps:

• Preheat oven to 375°. Line a baking sheet with parchment and spray with cooking spray. Set aside.
• Chop bacon into equal-sized pieces. Line another baking sheet with parchment and bake bacon for 10 minutes. Transfer to a paper towel-lined plate.
• Roll out crescent roll sheet onto parchment. Use a rolling pin to fill up as much of the pan as possible. Prick all over with a fork.
• Drizzle with half the maple syrup, then top with a single layer of brown sugar, doing your best to cover all over. Top with cooked bacon, distributing evenly, and drizzle with remaining maple syrup.
• Bake until golden, 22 to 25 minutes.
• Let cool completely before slicing into pieces and serving.