Chocolate Bonbons

1. 1

   Blend together oleo, powdered sugar and milk; then add coconut, pecans and vanilla.

2. 2

   Chill 2 hours or overnight.

3. 3

   Roll into small balls.

4. 4

   Dip balls in mixture of chocolate chips and paraffin.

5. 5

   Keep paraffin mixture hot while dipping, using a double boiler.

6. 6

   Let stand until dry.

7. 7

   Before I add coconut and pecans to second mixture, I take out 1/2 of the mixture and chop maraschino cherries in it.

* Per serving · 4 servings · Values may vary.

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