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.
Happy Holidays!
Maple Caramel Bacon Crack Bites
Ingredients
- 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
- 3/4 cup brown sugar
- 1/2 cup maple syrup I used pancake maple syrup, but real deal syrup will work
Instructions
- 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 1/2 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!
xo, Hayley
Kayle (The Cooking Actress) says
what are friends? 😛 food is friend -and these bites look SO DANGEROUS
thedomesticrebel says
Lol! Thanks girlfriend! xoxo!
kt says
What flavor bacon do you use and like?
thedomesticrebel says
Hi KT! I use whatever’s on sale, HA! I really enjoy Farmer John’s bacon, personally.
Miranda says
Everything about these bites looks perfect! Yum!
Kaci says
Can you make these a night ahead and they will still be goog? TIA:)
thedomesticrebel says
Hi Kaci, just keep them airtight at room temperature and they should be fine.
Megan says
I need to bring these to a party with no oven. I can I keep them warm enough to serve once I’m there? Ther might be a microwave oven, should I zap them for a minute?
thedomesticrebel says
You could probably zap them for maybe 30 seconds to one minute but no longer, or else the flaky phyllo pastry may get soggy. The good thing is these bites can be served at room temperature and they taste great!
yvette says
how many sheets per phyllo cup do i use do i use regular muffin pan or the mini pan
thedomesticrebel says
Hi Yvette, I’m not sure I understand your question. The phyllo cups are found in the frozen section and they’re already in that cup shape – you just have to bake them with the maple bacon filling and they’re done. Hope this helps!
Sylvie says
As you, Yvette, I could not find phyllo cups anywhere in my Northern Ontario town. I cut phyllo sheets into squares (three sheets thick) and put them in mini muffin tins. PAM is a must. Did butter on the second try and they stuck to the pan.
kimmarie WNY says
I normally don’t comment on your wonderful recipes, but this one was so easy and such a BIG HIT with my taste testing co-workers that I had to jump in and say thank you for sharing. I used fresh slab bacon (more meat, less fat and preservatives) that I get from my local market and maple syrup that a friend taps from his own trees (then boils down the “old” way). Everyone asked for the recipe and they all plan on making these for holiday parties/get together’s 🙂 Personally I will be making even more for an upcoming holiday party – seriously this is bacon crack 🙂
The only advice I would give is put the bacon in a 425 degree oven on a slotted broiler pan rather than frying in a pan – the bacon doesn’t sit in grease, no spatters and constant watching. While it may take longer, it is easier to monitor the “crispiness”. Thank you! this recipe is going in my “keeper file”!
thedomesticrebel says
Kimmarie, that makes me so happy to hear!
Jean says
Just one question are the phyllo cups frozen when you bake them?
Jean says
The phyllo cups I found were frozen but already baked
thedomesticrebel says
Hi Jean, yes, they’re already baked but in the frozen section.
Sandy says
I think Jean is asking if she needs to thaw them first.
Emily says
I couldn’t find the phyllo cups anywhere so I had to get the phyllo sheets. I am going to just try and cut them to fit my muffin tins. Has anyone else had to do this too?
Clydette says
5 sheets brushed well with butter between each sheet works well!
Sylvie says
Yes Emily, I did the same thing. Thinking the phyllo cups are an American thing. Brought them to our Canadian themed NYE and they were a hit. Wish our grocery store carried the phyllo cups though. Has anyone found them in a Canadian grocery store?
Casy says
I have found them in Save On Foods, in North Vancouver. I am going to have to get some and try this tasty treat this weekend.
S Emery says
Has anyone tried this with “real bacon” bacon bits?
Bunny Tagliati says
Hi. I couldn’t find the phyllo cups, but I had a roll of pie dough, so I put rounds of pie dough in mini miffin tins, baked them for 6 minutes, then followed the rest of the recipe. They were really, really good. Next time I’ll try the phyllo dough cups.
thedomesticrebel says
Hi Bunny! So glad you enjoyed them with pie dough!
Angela Gutheridge says
Thank you so much for sharing this recipe!! I love to cook and bake and try new things and my co-workers are always my guinea pigs……and they don’t mind it at all. LOL. I made a double batch of this for a work potluck today and I’m getting rave reviews. And it was so easy to make….THANK YOU!!!!
Michelle Isernia says
Hi! I’ve made these for several events and they go quickly! I’m in the process of doing a surprise party and need to make these ahead of time. Anyone tried freezing them? Then baking once thawed? I’ve done that with these cups and Brie cheese and also with a different version of these using bread sticks wrapped in bacon. Didn’t know how it would work with this recipe?
Ellyn says
Did you ever try the bacon cooker in the made for tv products. It’s about $9.00 and works so well in microwave with the grease all dripping off and bacon cooks really well
Jo says
My granddaughter made these, certainly know why they are called bacon crack, CAN NOT EAT JUST ONE!!!!!
They are DELICIOUS!!!!!
Cathy says
Looks delicious! Just wondered if you can mix the cooked, chopped bacon, brown sugar and maple syrup and then spoon into phyllo cups and bake? Thought it would be easier and faster!
thedomesticrebel says
You certainly can!
Rita says
I hate to say it, but don’t mess with perfection. I was going too a party and had to make a lot of these. I had made them many times before and LOVE them. I thought this would be easier. It might have been slightly easier but the taste was not the same. The crispy bacon in the original is key. Doing it the mixed way, the bacon isn’t crispy and the sugar overpowers it.. Friends who would be honest told me they like the original way better. Anyone who has had these knows how good they are.
Kari n says
So do you serve this as a dessert or app? Looks amazing.
thedomesticrebel says
Either!
Giggling Granny says
Actually, I would place these near the top of the national required daily nutritional food list….. but that’s just me…. :-}
Cynthia Mueller says
I’m wondering if anyone has tried these with real bacon bits rather than chopped bacon strips. ?
thedomesticrebel says
Hi Cynthia, it should work!
Monique Winni says
Hi, these look amazing! Question – do you thaw phylo cups ahead of time or pop in oven frozen?
thedomesticrebel says
Frozen!
Corrie Smith says
I want to make these and give as small gifts to immediate friends. Could I put them mini cupcake paper and airtight holiday tin or plastic container? If they are as good as they look and everybody says I am guessing they wouldn’t be around long enough to go bad. How long do you think they would keep? Thanks
thedomesticrebel says
Hi Corrie, I would make and serve the same day. Otherwise I’d worry about the phyllo getting soggy eventually.
Cheri says
I need to make mine ahead of time. Could I prepare all the bacon ingredients and cook them. Let them cool. And then put a dab of softened cream cheese in a phyllo cup and top with room temp bacon jam? Would that be a good combo?
thedomesticrebel says
Hi Cheri, that sounds delicious!!
Joanna says
Has anyone tried this recipe with puff pastry cups?
charlene says
can you use bacon bits from a package?
thedomesticrebel says
Sure!
Annie says
Do you think I could cook the bacon the day before and store in fridge overnight. Next day, I would assemble and bake.
thedomesticrebel says
Sure Annie, that should work!
Lanie says
Could I use turkey bacon? We can’t eat pork. If I make them in the morning and serve them that might would I keep them i Lanien an airtight container and out on the counter until serving
thedomesticrebel says
Hi Lanie! Sure! I would make sure to get the turkey bacon really crispy though, as it tends to be on the limper side.
D levy says
Anyone try this with a few chopped pecans thrown in?
Sherron says
Made these last night. They were a big hit! I cooked and chopped bacon earlier in the day. It took me no time to put them together while oven preheated. I ate one right away and it was wonderful but the last one I ate cold several hours later was also great. The flavors all came together so nicely. This is a great appetizer to take to a party.
Michelle Thomason says
I know a restraunt that makes candied bacon strips using brown sugar and maple syrup. They use the candied bacon strips as a stirring stick for their beer floats. Beer float is done with stout beer scoop of good vanilla ice cream, and three strips of candied bacon but I could see using candied bacon in other sweet and savory desserts.
Maggie says
I’m pregnant and want to make these for thanksgiving because they look amazing (pregnant or not!!) BUT the pregnant lady in me wants to add a little bit of cheese in the recipe… I was thinking of adding just a little at the bottom of the cups… would a) recommend any cheese at all, b) if so, what kind of cheese? I was thinking some kind of cream cheese or Brie. Thoughts?
thedomesticrebel says
Hi Maggie, little squares of Brie would be DELICIOUS! I highly recommend.
Mac says
Can I put these together, refrigerate and then bake when I get to my destination?
thedomesticrebel says
Hi Mac, that should work – maybe hold off on the maple syrup part until just before baking. (So bacon and brown sugar only in the phyllo cups until bake time, then add maple before baking).
R says
I add Siriacha. It takes it takes it to a new level.
Maryann Wujkiw says
Made were delicious. A little sweet. Do you use all the maple syrup in the recipe.
Christie says
Can’t find phyllo dough anywhere. Any suggestions for substitutions? Would wonton wrappers or puff pastry work?
thedomesticrebel says
Hi Christie, wonton wrappers would be a great sub! Brush both sides of the wonton wrapper in melted butter and place it in a lightly greased muffin cavity. Bake at 350 for 6-8 minutes to pre-bake, then fill with the maple caramel bacon mixture and bake to set.