Cook bacon according to package directions until crisp. You want to be able to crumble it. Let cool, then use your hands to crumble it into small bits.

Preheat oven to 375°F. Spray a loaf pan (about 9x5 inch size) with cooking spray (the kind with flour in it).

Open biscuits. Cut Grands! in half horizontally for a total of 16 slices.

Place one slice on a flat surface. Use a pastry brush to brush the top of the biscuit with maple syrup. Top with 1 teaspoon each of chocolate chips and bacon pieces. Top with another Grands! slice and press lightly to make them stick. Repeat process, building a stack of biscuit dough, until you’re out of biscuit halves. (You won’t use all the maple syrup; save 1 tablespoon for the drizzle.) Do not brush the top with maple syrup (you want both ends to be without maple syrup so they don’t stick to the pan). Carefully transfer the stack to the prepared loaf pan. It won’t fully fill the pan. Lay the stack horizontally in the center of the pan.

Bake for 25-30 minutes, until golden on the top. Let cool, then make the drizzle.

Make the drizzle: Whisk the melted butter and 1 tablespoon of remaining maple syrup in a medium sized bowl. Whisk in powdered sugar until thick, then add maple extract and milk and whisk until smooth. Drizzle carefully over bread and let set.

Store bread at room temperature in an airtight container or bag.