Maple Bacon Crack

 

8 -10 slices bacon, chopped

1 (8-ounce) package crescent rolls (sheet style preferred)

1/4 cup pure maple syrup, divided

3/4 cup light brown sugar, packed

1/3 cup chopped pecan pieces (optional)

 

Preheat the oven to 375°F (190°C). Line a large-rimmed baking sheet with parchment paper and spray with cooking spray. Cook the chopped bacon until soft but not crunchy, about 10 minutes at 400°F (200°C). Drain on a paper towel-lined plate and set aside. Roll out the crescent roll dough onto the prepared baking sheet. Pinch the seams together to make a single sheet. Use a rolling pin to fill the pan as much as possible. Prick the dough all over with a fork. Brush half of the maple syrup evenly over the dough using a pastry brush. Sprinkle the brown sugar evenly on top, doing your best to cover the entire surface. Distribute the cooked bacon pieces evenly over the brown sugar. If using, sprinkle the chopped pecans on top. Drizzle with the remaining maple syrup. Bake for 22-25 minutes, until golden brown. Allow to cool completely before cutting into small pieces and serving.