12 oz. chocolate chips
1 block paraffin
2 boxes confectioners' sugar
1 stick butter
1 can Eagle Brand milk
1 tsp. vanilla
1 qt. broken pecans
4 oz. can coconut (opt.)
1 sm. bottle maraschino cherries, chopped well & drained

Mix with mixer or by hand. Make into balls. Dip in chocolate that has been melted in a double boiler with paraffin. Place on waxed paper or you can melt 1 1 1/2 pounds almond bark in microwave.