Chocolate Mint Balls, Crunchy by Janet Azzara
- In a double boiler or metal bowl over hot water, melt chips and butter; stir until smooth.
- Stir in milk.
- Add wafer crumbs; mix to coat.
- Refrigerate 1 hour or until easy to handle.
- Roll into 1 inch balls; roll in confectioners sugar.
- Place on a waxed paper-lined cookie sheet. Refrigerate until firm.
- May be frozen, up to a month.
1 pkg. (10 oz) mint chocolate chips (I could not get the mint chips here in PA. I used semi-sweet chocolate chips with 2 drops of mint oil. You could also use mint extract)
1/4 c. butter, softened
1 can (14 oz) sweetened condensed milk
1 1/4 c. chocolate wafer crumbs (about 22 wafers)
Confec. sugar in which to roll the balls