Mud Balls

2 8 oz. Hershey bars
1 8 oz. container Cool Whip (thawed)
1 C. finely crushed vanilla wafers

Melt Hershey bars in a double boiler on low. When completely melted (temperature will be around 110°), take off of burner. Cool chocolate to about 85°. Mix in cool whip until completely mixed. I slightly heat up the mixture until it is easier to stir, and finish mixing the two items.
Put mixture in fridge for about two hours.
Then by spoonfuls dip it in the crushed vanilla wafers. Put the balls in a container and store in the fridge.
Some notes:
Do not get chocolate to hot or it will scorch, even in a double boiler.
If you add cool whip before the chocolate has cooled, it will just melt the cool whip and won’t make a good mixture.
KEEP WATER OUT OF THE CHOCOLATE! The water will ruin the chocolate.