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In mixer, cream together butter and brown sugar until light and fluffy.
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Add the flour, condensed milk, maple extract, and chopped bacon. Mix together thoroughly.
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Using cookie scoop or tablespoon (a measuring spoon can work well), scoop onto baking tray covered in parchment paper. Roll into balls if desired. Chill in freezer for at least 20 minutes.
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Melt chocolate chips in microwave-proof bowl with a tablespoon of vegetable oil, 30 seconds at a time, until melted.
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Dip truffles in chocolate, and put back on cold baking dish. Sprinkle with diced bacon and course salt. Chill a second time if desired.
