Preheat oven to 400 degrees.
Place bacon on foil lined baking sheet and bake 12 minutes or until desired crispness.
While the bacon cooks, carefully slice the croissants ALMOST all of the way through. Remove some of the breading from the inside to create shallow cavities for filling.
Remove bacon to a plate and let cool. Once cool enough to handle, crumble or cut to desired size.
Spread 1 tablespoon of cookie butter into the cavity of each cut side of the croissants. Sprinkle bacon pieces evenly among the croissants (or more in your own if no one is looking). Press the 2 sides back together.
In a large skillet over medium heat, melt butter.
In a shallow dish, beat the eggs and milk together. Dip each croissant in the mixture, ensuring an even coating on all sides.
Add the croissants to the skillet, working in batches, if necessary. Cook about 2 minutes on each side until desired darkness, watching carefully to make sure they don't burn.
Finished croissants can be held in the warm oven while the others cook if working in batches. Serve warm and drizzled with Midnight Moo chocolate syrup.
Recipe Credit: Trader Joe's 2015 Strut Your Stuffed Recipe Contest 1st Runner-Up – Jeannette Powers of