Submitted by Kimberly Felix
Ingredients:
3 large Hershey's chocolate bars with Almonds - I think they're a little more than 6 oz each (symphony bars have been used too)
1 12 oz tub o' Cool Whip
Nilla Wafers finely crushed (about 1/2 a box)
1 tsp rum or almond extract - Optional
Directions:
Melt chocolate bars (double boiler or microwave). Once melted, stir in Cool Whip. Add extract, if desired. Shape into balls about 1 1/2 inches in diameter and roll in vanilla wafer crumbs. Place on waxed paper lined cookie sheet and set in the refrigerator until cooled thoroughly. Makes about 50 balls. Place in miniature cupcake/candy liners.
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