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Graham Cracker Chocolate Balls

2 (8 ounce) Hershey candy bars
1 (8 ounce) container Cool Whip
Crushed graham cracker crumbs

Melt Hershey candy bars in top of double boiler. Cool to room temperature. Fold in Cool Whip. Mix well. Refrigerate for 1 hour. Use a teaspoon and roll into crumbs to coat. Keep refrigerated.