Okay, these are dangerous. The kind of snack you put out, and they disappear before you even sit down. Sweet, salty, crispy, gooey — they’ve got everything going for them.
The first time I made these, I meant to bring them to a party, but somehow half the tray stayed home.
Whoops. The caramel gets buttery and rich, the maple adds that warm fall flavor, and the bacon? Well, it’s bacon. You’re gonna love how fast and addictive these are.
What You’ll Need
- 1 package (15 count) frozen mini phyllo cups (thawed)
- 6 slices bacon (crispy and chopped)
- 1/2 cup brown sugar
- 1/4 cup pure maple syrup
- 1/4 cup unsalted butter
- 1/2 tsp vanilla extract
- 1/4 tsp kosher salt
- Flaky sea salt (for garnish, optional)
Why I Love This Recipe
One day I had leftover phyllo cups and a craving for something sweet-salty. These little bites were born. Now they’re my go-to for parties and last-minute “I need something amazing” treats.
- Sweet, salty, crispy, and gooey all in one bite
- No dough to roll — phyllo cups make it easy
- Bite-sized, perfect for sharing
- Smells like heaven while baking
Servings: 15 bites
Total Time: 30 minutes
Macros (Per Piece – Approximate)
- Calories: 125
- Fat: 8g
- Carbs: 12g
- Protein: 2g
- Sugar: 7g
Why This Recipe Works (Quick Science)
Mini phyllo cups are pre-baked and super flaky, which means they crisp up fast and hold fillings without getting soggy. The hot caramel soaks into the layers slightly, while the bacon adds crunch and salt. A quick bake helps everything meld together, and then they set up beautifully once cooled.
Common Mistakes
- Not thawing the phyllo cups – they need to be fully thawed before filling
- Using raw bacon – it won’t cook in the short bake time
- Filling cups too full – caramel may overflow and stick
- Skipping parchment paper – cleanup is easier when lined
What to Serve With
- A cheese board with fruit and nuts
- Hot coffee or espresso
- Apple cider (hot or cold)
- Champagne or prosecco for a party vibe
FAQ
Can I make these with puff pastry?
Yes, but phyllo cups make it easier and bite-sized.
Can I prep these ahead?
You can prep the caramel and bacon ahead, but don’t fill until ready to bake.
What if I don’t eat pork?
Try turkey bacon or skip it and add chopped toasted pecans instead.
Do I have to use maple syrup?
Honey works too, but maple has that extra cozy flavor.
Make Ahead Tips
- Cook and chop bacon up to 3 days ahead
- Make the caramel up to 1 day ahead and reheat gently to pour
- Thaw the phyllo cups and keep them covered until ready to use
Instructions
Step 1: Preheat Oven & Prep Cups
Preheat oven to 375°F. Place 15 thawed mini phyllo cups on a parchment-lined baking sheet.
Step 2: Cook the Bacon
Cook 6 slices of bacon in a skillet over medium heat until crispy. Drain on paper towels, then chop finely.
Step 3: Make Maple Caramel
In a small saucepan, melt 1/4 cup unsalted butter. Add 1/2 cup brown sugar, 1/4 cup maple syrup, 1/2 tsp vanilla, and 1/4 tsp kosher salt. Stir constantly over medium heat until smooth and bubbling, about 3–4 minutes.
Step 4: Fill the Phyllo Cups
Spoon about 1 to 1½ teaspoons of the hot caramel into each phyllo cup.
Step 5: Add Bacon
Top each cup with a pinch of chopped crispy bacon.
Step 6: Bake
Bake the filled cups at 375°F for 8–10 minutes, until caramel is bubbly and phyllo edges are golden brown.
Step 7: Cool and Garnish
Let cool for 10–15 minutes until caramel sets. Sprinkle a tiny pinch of flaky sea salt on top (optional).
Leftovers & Storage
Store in an airtight container in the fridge for up to 4 days. Reheat in a 300°F oven for 5–6 minutes to get the crunch back. Don’t microwave — it makes the phyllo soggy.
That’s It!
You won’t believe how something this easy can taste so fancy. These little guys always disappear fast, so make a double batch if you want leftovers. Give them a try, then leave a comment and let me know what you think or if you made any fun twists!