1. If using sugar syrup over maple syrup, combine the 3 Tbsp of brown sugar with 3 Tbsp water in a small bowl. Heat in the microwave until the sugar has dissolved. Set aside.
2. Place bacon on a tray lined with a silicone mat or baking paper, and place the bacon onto the tray. Brush with the maple or sugar syrup, then place into the oven or air fryer to cook until golden.

In the oven: 190°C for 10 — 14 minutes

In the air fryer: 190°C for 8 — 12 minutes

1. The bacon should be glazed and the fat rendered, but not super crisp, as it will continue to cook later.
2. Combine the soft butter and brown sugar with a spatula and mix until light and fluffy. Mix in the peanut butter and egg until combined. If your peanut butter is unsalted, add a pinch of salt to the mixture.
3. Remove the bacon from the air fryer or oven and roughly dice. Add the diced bacon to a bowl with the chopped peanuts, then stir through two tablespoons of maple or sugar syrup.
4. Split the croissants in half. Brush the insides with the remaining sugar or maple syrup, and brush the tops too.
5. Divide the peanut butter mixture between the bottom and top halves of the croissants, spreading the mixture out to cover the tops and bottoms evenly. Repeat the process with the peanut-bacon mixture, pressing it into the peanut frangipane.
6. Place the croissants back into the air fryer or oven, and cook until the peanut frangipane has set and the croissants are a lovely deep golden brown.

Air fryer: 8 — 11 minutes at 160°C

Oven: 10 — 14 minutes, at 190°C.

1. Remove from the air fryer/oven, dust with powdered sugar if desired and serve.