1/4 cup whipping cream
1/3 cup sugar
6 tbsp. butter (no substitutions)
1/2 of a Hershey's Cookies and Cream candy bar (3 1/2 oz.) plus 16 Andes Mints
1 tsp. vanilla
Chocolate sprinkles

Place wax paper on tray. Break candy bar into pieces. In small saucepan, stir together whipping cream, sugar and butter. Cook over low heat, stirring constantly until mixture just begins to boil. Remove from heat. Immediately add candy pieces and vanilla. Stir until chocolate is melted and mixture is well blended. Pour into glass 9 inch pie plate. Cover, refrigerate several hours or overnight to ripen and harden. Form into 3/4 inch balls, working quickly to prevent melting. Roll in sprinkles. Place on prepared tray. Cover, refrigerate 2 hours until firm. Store, covered in refrigerator.

Makes 3 1/2 dozen candies.