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.