2/3 c. butter
1/2 c. sifted confectioners' sugar
2 1/4 c. all-purpose flour
1/2 c. malted milk mix
3/4 c. crushed malted milk ball candies
1 tsp. vanilla
1 (11.5 oz.) pkg. milk chocolate chips

Cream butter and sugar in bowl. In a separate bowl, combine flour, milk, and candies. Add to creamed mixture with vanilla and blend. Mixture will be crumbly. Knead dough with hands and shape into a smooth ball. Wrap in plastic wrap or aluminum foil; refrigerate 8 hours overnight. Preheat oven to 350 degrees.

Shape dough into 1 inch balls and place on ungreased baking sheet; refrigerate 15 minutes. Bake 12 to 15 minutes or until lightly browned. Cool on wire racks. Using a fondue fork, dip each cookie in melted chocolate. Place on wire rack with waxed paper underneath. Allow cookies to sit overnight to harden completely. Makes 4 dozen.