1/4 cup butter, softened
1 cup sweetened condensed milk
1/2 cup brown sugar
1 cup white chocolate chips
1/2 tsp kosher salt

2 cups dark milk chocolate chips

Heat the butter, sweetened condensed milk and brown sugar in a sauce pan until thickened. Stir constantly to prevent burning. Turn off the heat. Mix in white chocolate chips and stir until chocolate has melted. Add in salt and stir. Pour into a Pyrex bowl and refrigerate for 3 – 4 hours or until firm.

Heat dark chocolate chips until melted. Dip each ball into the chocolate to cover, removing with a fork. Place each truffle on lined baking tray and place back into the refrigerator to harden.

Store finished truffles in the refrigerator.