2 packages (10-12 ounces each) milk chocolate chips
1 carton (8 ounces) frozen whipped topping,thawed
1-1/4 cups ground toasted almonds

In a microwave-safe bowl, heat chips at 70% power for 1 minute; stir.
Microwave 10-20 seconds longer or until melted, stirring occasionally.
Cool to room temperature, about 30 minutes, stirring several times.
Fold in whipped topping. Drop by rounded teaspoonfuls onto waxed
paper-lined baking sheets. Freeze for 1-1/2 hours or until firm.
Shape into balls; roll in almonds. Refrigerate or freeze in an
airtight container. If frozen, remove from the freezer 30 minutes
before serving.
YEILD: about 4-1/2 dozwn
NOTE: 850-watt microwave