Just like the original, but in BITE-SIZED portions, these Maple Caramel Bacon Crack Bites will be the first to go anywhere you take them! Sweet, salty, smoky and sticky two-bite morsels of heaven!
Now that the holidays are here (!!!), I bet you all are super popular and have lots of parties to attend.
I moved five years ago and forgot to thank the mailman once, so I’m just thinking my invitations got lost in the mail somewhere.
BUT, since normal people have friends (right?), I’m assuming you all have lots of commitments nowadays. And most of those require you bring some kind of appetizer or dessert to share, because that’s what normal people do, yeah? Chips & salsa’s old news, and sometimes you just don’t have time to whip up something super fancy, like a quiche or tarte tatin or whatever fancy people who read Cooks Illustrated eat.
Enter: these Maple Caramel Bacon Crack Bites. Easy to prepare, totally unique and the perfect balance of sweet, salty and smoky. Is there anything better!?
This is a riff off of a recipe I made a few years back – Maple Caramel Bacon Crack. It’s become a huge hit and I figured I should update it with my own Rebel twist, which is why I used mini phyllo cups in place of the crescent rolls to make perfect two-bite treats. This treat is great to bring to parties because it can easily be doubled – or tripled – if need be, but it already makes 30 (which, if you’ve had the original, may not be enough for even two people!).
And I guarantee it will be the first to disappear. Is there anyone who would deny bacon slathered in a maple caramel sauce? If so, you shouldn’t be friends with them. Unless they’re vegetarian. In which case, hi, veggie friends – I love you and don’t judge you for not swooning over swine. 🙂
To make these bad boys, simply fry up some bacon – a pound to be precise. I used whatever was on sale, but I know some people have bacon preferences so use what you like: hickory-smoked, applewood-smoked, peppered, or even turkey bacon. *The only thing I will say is you should use regular-cut bacon, not thick-cut bacon, as thick-cut pieces will be too big and heavy for the delicate phyllo cups.*
Fry the bacon until it’s just about done but not quite crispy yet – you want it a little more on the chewy side since it will be baking some more in the oven. After you chop it into tiny little bits, put it into the phyllo cups with some brown sugar and maple syrup. Sprinkle a little extra brown sugar on top and bake it until the phyllo and bacon are crispy and the maple caramel is bubbly and glossy.
Then try to resist groaning and scarfing down the whole batch. I speak from experience.
- 2 (15 count) pkgs frozen phyllo cups (30 total)
- 1 lb regular-cut bacon (any flavor/smoke preference, such as peppered, hickory-smoked, maple flavored, etc, but I would recommend not using thick-cut as it will be too heavy and big for the delicate phyllo cups), cut in half cross-wise
- ¾ cup brown sugar
- ½ cup maple syrup (I used pancake maple syrup, but real deal syrup will work)
- Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment and lightly grease it with cooking spray. Place the phyllo cups onto the baking sheet and set aside briefly.
- Fry the bacon in batches in a large skillet, cooking until the bacon is just about done but not crispy. The bacon should be on the chewier side, as it will continue to cook more as you bake it. Drain the bacon onto a paper towel-lined plate and let cool briefly before chopping into tiny bits.
- Scoop a ½ tsp of brown sugar into each phyllo cup and add a small squirt of maple syrup on top. Fill past the brim of the phyllo cup with bacon, mounding it into the cup. Sprinkle with the remaining brown sugar.
- Bake for approx. 12-15 minutes or until the phyllo cups and bacon are crisp and the maple caramel is bubbly and caramelized. Cool for about 5 minutes before serving.
Sweet, salty, sticky and smoky, these bite-sized poppables are so delectable!
Have a super sweet day!