Submitted by Anita Shaffer, Buffalo, Mo.
Ingredients:
6 milk chocolate candy bars (1.55 ounces each)
1 container frozen whipped topping, thawed
1 C. crushed vanilla wafers
Directions:
In a saucepan over low heat, melt candy bars. Cool for 10 minutes, then fold in topping. Cover and chill for three hours, then shape into 1-inch balls and rollin wafer crumbs. Refrigerate or freeze.
