Instructions: 1. Place wax paper on tray.

2. In small saucepan, stir together whipping cream, sugar and butter; cook over low heat, stirring constantly, until mixture just begins to boil. Remove from heat; immediately add candy bar pieces and vanilla.

Stir until chocolate is melted and mixture is well blended.

3. Pour into glass 9-inch pie plate. Cover; refrigerate several hours or overnight to ripen and harden.

4. With spoon, form into 3/4-inch balls, working quickly to prevent melting; roll in sprinkles. Place on prepared tray.

5. Cover; refrigerate 2 hours or until firm. Store, covered, in refrigerator. About 3-1/2 dozen candies.

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