In a large mixing bowl, cream the butter and brown sugar.

Add the flour, sweetened condensed milk, maple extract, salt, and 2/3 of the bacon.

Using a Tbsp. cookie scoop, scoop dough onto a cookie sheet lined with parchment paper. It will be slightly sticky, but should firm up in the fridge.

Allow to cool for 30mins, then roll into balls as desired. Return to fridge for 1 hour.

Add dipping chocolate to a microwave safe container and heat for 30 second intervals in the microwave. Stop when 2/3 melted, and stir to melt remaining wafers.

Dip centers into the topping, coat fully, and remove using a fork. Place back onto parchment paper and sprinkle with remaining bacon and sea salt before it fully hardens.

Allow to cool completely and store in an airtight container in thefridge for up to 3 weeks.