Maple Bacon Bark

Preparation info

  • Difficulty


  • Makes


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

This is my version of crack. My drug of choice, if you will. Slowly cooked bacon that is glazed over and over with pure maple syrup until it is shatteringly crisp. The key is baking low and slow on a rack and glazing every 4 minutes to create layers of sweet and salty perfection. This is the only thing that gets my kids out of bed, without fail, on the weekend.


  • 12 slices maple bacon, ¼ inch (6 mm) thick
  • ½ cup (120 ml) pure maple syrup


Preheat the oven to 350°F (175°C). Lay the bacon on a rack set on a baking sheet and bake until some of its fat has rendered and the sides have begun to color, 8 to 10 minutes.

Brushing the top of the bacon with maple syrup every 4 minutes, continue to bake until the bacon is cooked through and the top is crispy and caramelized, about 30 minutes longer. The bacon can be prepared up to 3 days ahead, stored between sheets of waxed paper in a zip-top bag, and refrigerated. Let stand at room temperature for at least 30 minutes before serving.