---------- Recipe via Meal-Master (tm) v8.02
  Categories: Candies, Desserts, Holiday
       Yield: 42 candies
     1/4 c  Whipping cream
     1/3 c  Sugar
       6 tb Butter (no substitutes)
       7 oz Cookies 'n' Mint Chocolate
            - broken into pieces
       1 ts Vanilla extract
            Chocolate sprinkles
   1. Place wax paper on tray.
   2. In small saucepan, stir together whipping cream, sugar and butter;
   cook over low heat, stirring constantly, until mixture just begins to
   boil. Remove from heat; immediately add candy bar pieces and vanilla.
   Stir until chocolate is melted and mixture is well blended.
   3. Pour into glass 9-inch pie plate. Cover; refrigerate several hours or
   overnight to ripen and harden.
   4. With spoon, form into 3/4-inch balls, working quickly to prevent
   melting; roll in sprinkles. Place on prepared tray.
   5. Cover; refrigerate 2 hours or until firm. Store, covered, in
   refrigerator. About 3-1/2 dozen candies.
   Hershey’s is a registered trademark of Hershey Foods Corporation.
   Recipe may be reprinted courtesy of the Hershey Kitchens.