2 lbs. powdered sugar
1 can Eagle Brand condensed milk
2 c. pecans, chopped
1 lg. pkg. flaked coconut
1/2 c. Maraschino cherries
1 stick butter
1 (16 oz.) pkg. chocolate chips
1 (12 oz.) pkg. butterscotch chips
1 stick Paraffin wax
1 tsp. vanilla

Melt butter and mix with sugar, milk, pecans, coconut and cherries. Roll into small balls and freeze. In double boiler melt chocolate chips and Paraffin wax; add vanilla. Roll bonbons in chocolate mixture and place on cookie sheet. Cool. (Can be frozen.)