Spread flour on a baking sheet in a thin layer. Bake for 5 minutes. Cool completely before using.
To make the truffles
In a large bowl, cream together the butter, brown sugar, sugar, and salt. Beat until fluffy.
Add milk and vanilla. Mix well.
Blend in heat treated flour until mixture is uniform. Dough should form a ball.
Stir in ½ cup milk chocolate chips.
Using a 1-inch scoop, scoop dough and roll into balls. Place balls on a baking sheet lined with parchment paper.
Freeze truffles for 1 hour.
Melt white chocolate chips in a microwave-safe bowl in 30-second intervals, mixing until smooth.
Using two forks, dip half of your truffles completely in the melted white chocolate. Allow excess to run off and place them back on the parchment paper.
Repeat with the milk chocolate chips for the other half of the truffles.
If desired, drizzle the opposite colored chocolate with a spoon for decoration. If melted chocolate is too thick to drizzle, add a small amount of coconut oil and warming in the microwave will thin it.
Chill until chocolate is set.
Mini chocolate chips may be used.For the coating, melting wafers or chocolate almond bark may be used in place of chocolate chips.Store leftovers in the fridge for up to a week or the freezer for up to 3 months.