In a saucepan over low heat, melt candy bars. Cool for 10 minutes. Place whipped topping in a bowl; fold in melted chocolate. Cover and chill for 3 hours. Shape into 1" balls and roll in the wafer crumbs. Refrigerate or freeze.
Ingredients
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6 milk chocolate candy bars (1.55 ounce each)
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1 package whipped topping, thawed (12 ounce pkg)
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1 cup crushed vanilla wafers
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