Mounds Balls

Cream butter and sugar. Stir in coconut, milk, walnuts and vanilla. Refrigerate until slightly firm.

Roll into walnut-sized balls. Insert a toothpick in each. Place on cookie sheets and freeze.

In double boiler over simmering water, melt chocolate chips, chocolate squares and paraffin wax.  Keep warm over hot water.

Using toothpicks as handles, dip frozen balls into chocolate mixture.  Stick picks into Styrofoam sheets. Chill until firm.

Remove toothpicks. Package candy in individual paper liners.  