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      RECIPE TITLE "Luck of the Irish Truffles" Author:

    yields4 time5/6 hours difficultydifficult


    • 1/4 cup whipping cream
    • 1/3 cup sugar
    • 6 tablespoons butter (no substitutes)
    • 1 HERSHEY'S COOKIES 'N' MINT Chocolate Bar (7 oz.), broken into pieces
    • 1 teaspoon 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 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. Form into 3/4-inch balls, working quickly to prevent melting; roll in sprinkles.
    4. lace on prepared tray. Cover; refrigerate 2 hours or until firm. Store, covered, in refrigerator. About 3-1/2 dozen candies.

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