Step 2 Prepare a baking sheet by lining it with parchment or wax paper.
Step 3 Using a large standing mixer, cream the butter and the sugar together until light and fluffy.
Step 4 Add the condensed milk and maple syrup and beat until well-mixed, then add the flour and salt and beat on low until combined. Chop up the candied bacon jerky and stir into mix.
Step 5 Using a small scoop or a teaspoon, scoop up small round balls of the dough and place them on the prepared baking sheet. Refrigerate for one hour. Remove from fridge and roll into balls. Place back in fridge for another hour.
Step 6 Melt chocolate in double boiler, in the microwave or, as I prefer, in a Crock Pot on low. Dip balls one at a time and coat evenly. Remove them with a fork and tap against the side of the pot to remove any excess chocolate. Place back on baking sheet and top with a piece of candied bacon, if desired.
Step 7 Put truffles back in fridge until firm. Store in fridge.