A delightful treat combining the sweetness of maple and chocolate with the savory crunch of bacon.
Line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the maple syrup, flour, and salt to the mixture and mix until well combined.
Mix on low speed to avoid flour spillage.
Stir in the crispy bacon pieces.
Ensure the bacon is evenly distributed for consistent flavor.
Scoop small portions of the mixture and shape into balls. Place them on the prepared baking sheet and refrigerate for 1 hour.
Chilling helps the mixture firm up for easier handling.
Melt the chocolate in a double boiler until smooth.
Stir the chocolate continuously to prevent burning.
Dip each chilled ball into the melted chocolate, ensuring an even coating. Place back on the baking sheet.
Use a fork to lift the truffles out of the chocolate for a smooth finish.
Refrigerate the coated truffles until the chocolate sets.
Chilling ensures the chocolate hardens properly.
Serve the truffles chilled and enjoy.
Garnish with a small piece of bacon for an elegant touch.
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