2 (8 oz.) bars milk chocolate or chips
8 oz. container Cool Whip, thawed
2/3 c. finely crushed pecans, vanilla wafers, or shortbread crumbs

In heavy 2 quart saucepan, melt chocolate bits over low heat, stirring often. Cool to room temperature. Fold into topping (mixture will thicken fast). Cover and chill at least 1 hour. Form into 1 inch balls or crescents shape. Roll in crumbs; chill thoroughly.

Note: If using chips, use 2 (11 1/2 ounce) bags with 8 ounce Cool Whip, it will be a little thicker and after its chilled, you can roll it in your hands, then in nuts. These can stay out of the refrigerator longer.

Microwave instructions: Put chocolate in glass dish and melt. Cook on high for 2 1/2 minutes, stirring once. Stir until smooth. Cool to room temperature and mix as directed.