>From the MyRecipes.com website...


Ice Cream Truffles

1 pint vanilla ice cream 
10 malt balls, finely chopped (1/2 cup) 
2 Heath bars, finely chopped (1/2 cup) 
2 PayDay bars, finely chopped (1/2 cup) 
10 ounces white chocolate 

Line 2 small baking sheets with parchment paper or foil. Freeze for 10 minutes. 
Remove 1 sheet. Using a melon baller, scoop the ice cream to form 1-inch balls 
and place on sheet. Return sheet to freezer. Repeat this process with second 
sheet. Freeze the balls for 30 minutes. Arrange the chopped malt balls, Heath 
bars, and PayDays on small plates. Working with 1 baking sheet at a time, roll 
the ice cream balls in the toppings, using your hands to gently press in the 
toppings. Freeze for 30 minutes. For the white chocolate truffles, melt the 
chocolate in a bowl in a microwave or in the top of a double boiler. Dip the 
chilled balls, one at a time, into the melted chocolate. Remove with a fork, 
letting the excess chocolate drip back into the bowl. Freeze for 30 minutes. 
Makes 30 truffles

~~~***Rhonda G in Missouri***~~~
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
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