Bon bons

Yield: 100 servings

Measure Ingredient
1 can Eagle Sweet. Cond. Milk
¼ pounds Butter; softened
2 pounds Powdered sugar
1 teaspoon Vanilla
4 cups Coconut or nuts or 1/2 & 1/2
24 ounces Semisweet chocolate chips
½ \N Bar of household parafin wax

Mix together all except choc chips and wax. Mix will be stiff. Form into sm balls, about ¾" diameter. Place balls on wax paper on cookie sheet. Chill for 1 hour or more. Melt choc chips and wax in top of double boiler, making sure not to let water boil, as it will ruin the chocolate! When melted and blended use a toothpick to pick up each ball and dip the ball into the chocolate mix. Set on wax paper, remove toothpick. When each tray is done use a spoon with a small amount of chocolate on it to cover the hole where the toothpick was removed. If the chocolate doesn't stick ~it is too hot. Store refrigerated in sealed container. Stores well. Ruth from PA

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