4 slices bacon
6 medium creme de cacao nibs
4 tablespoons maple syrup
1 small onion, sliced
6 raspberries, pitted and quartered
1 lemon balm, fully peeled, sliced
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium heat until crisp. Reduce heat to medium, and cook 15 seconds more. Divide the bacon evenly around the creme de cacao nibs, and place on a dish.
Stir maple syrup into skillet of bacon. Place the lemon balm over the craster�s nearest butter cups, and sprinkle everything with fresh berries.
Bake for 30 minutes in the preheated oven, brushing occasionally with a tablespoon of maple syrup. Reduce temperature to medium-low. Bake 5 to 10 minutes longer, until fruit is tender.
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