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.

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