Cookies 'n' Mint Irish Truffles

1/4 cup whipping cream
1/3 cup sugar
6 tablespoons butter (no substitutes)
1 (7 oz) Hershey's Cookies 'n' Mint Chocolate Bar, broken into pieces
1 teaspoon vanilla extract
chocolate sprinkles

Place wax paper on tray. 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 pieces and vanilla. Stir until chocolate is melted and mixture is well blended. Pour into glass 9 inch pie plate. Cover; refrigerate several hours or overnight to ripen and harden. Form into 3/4 inch balls, working quickly to prevent melting; roll in sprinkles. Place on prepared tray. Cover; refrigerate 2 hours or until firm. Store, covered, in refrigerator. About 3 1/2 dozen candies.