1/4 cup whipping cream
1/3 cup sugar
6 tablespoons butter (no substitutes)
One 7-ounce Hershey’s Cookies ‘n’ Mint chocolate bar, broken into pieces
1 teaspoon vanilla
Chocolate sprinkles
Line a tray with wax paper. In a small saucepan, stir together whipping cream, sugar and butter; cook over low heat, stirring constantly, until mixture begins to boil. Remove from heat; immediately add candy pieces and vanilla. Stir until chocolate is melted and mixture is blended.
Pour into glass 9-inch pie plate. Cover and refrigerate several hours to harden. Form into 3/4 inch balls, working quickly to prevent melting; roll in chocolate sprinkles.
Place on prepared tray. Cover and refrigerate two hours or until firm. Store, covered, in refrigerator.
