2/3 c. hot water
1 box (10 oz each) Swiss miss milk chocolate (10 packets per box)
1 jar (18 oz) creamy peanut butter
1/2 c. corn syrup
3 c. powdered sugar, divided
4 cups crushed vanilla wafers
72 bitterweet chocolate morsels
Directions:
1. Comfine water and cocoa mix in large bowl; wisk together until creamy, add peanut butter and syrup. Add 2 cups posdered sugar; blend, stir in wafers
2. Spray waxed paper lined baking sheet. Roll into balls and roll in remaining powdered sugar, then place on pan. Press thumb into the center of each ball, and place a chocolate morsel in the middle, tip side up.
3. Chill at least 1 hour before serving. Store refrigerated in airtight container.
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