Melt the butter in a skillet and swirl the pan around to keep the butter moving. Once it boils, let it turn light brown and then immediately remove from heat. Cool the butter or it will melt your chocolate chips.
To make the flour edible, place in the microwave for 30 seconds in a bowl. Stir and check temp. Reheat for 30 seconds until it reaches 160 degrees-use a thermometer to check. Mine took a total of 60 seconds.
Stir the two sugars into the flour to combine.
Pour in the cooled butter.
Add the chips and roll into truffles.
Dip into melted chocolate and lay on wax paper.
Add dark chocolate drizzle if desired.
Top with the bacon and sea salt.
Chill in fridge.
