4 jars maraschino cherries, drained
12 oz. chocolate chips
12 oz. butterscotch chips
1 can Eagle Brand milk
1 stick butter
1 tsp. vanilla
2 lbs. powdered sugar
1/2 cake paraffin

Mix together and form in little balls around cherries and place on cookie sheets with a toothpick in each candy ball and freeze. Melt paraffin, chips in double boiler. Dip cherries in chocolate and put on cookie sheet and take out toothpicks. When sheets are filled, take a teaspoon of chocolate and fill in toothpick holes. This makes a swirl on top.