Chocolate Balls

by: Laura Goodrich

2 Symphony Bars- nugget with almond is what I prefer.  Milk Chocolate is available as well.

1 small tub of Cool Whip.

1 box of Vanilla wafers

First, breakup chocolate into pieces and melt in a microwave safe bowl. Then fold in the cool whip and let it cool in the fridge for about 10 minutes. I use my food processor with the vanilla wafers and crush them until they turn into a soft powder consistency. A zip lock bag and a rolling pin will do the job too.

Spoon outta scoop of chocolate mixture and roll it in the vanilla wafers. (I use my pampered chef cookie dough scoop so all the balls are the same size, it works great!)

Place on wax paper, in a tin or air tight container and refrigerate until serving. I prefer them in the freezer. I often double or triple this recipe. I always end up with extra wafer mixture.