Directions:

Melt choclate chips in the top part of a double boiler. (A double boiler is a 2 pot combo, the bottom of which holds boiling water and the top of which is partially submerged in the water of the pot below. If you don't have a double boiler, you may be able to rig one from a couple of pots you have where one can nestle in the other).
While the chips are melting, combine all the other ingredients.
Once the chips have melted - you may need to stir occasionally to make sure they are all melted - add in the other ingredients, stirring constantly. It will start to quickly thicken up. If it hardens too quickly, place it over the hot water and melt it down again.
Line an oblong baking dish - approx 8 x 12 - with parchment paper and pour/scrape in the chocolate mixture. Flatten it down with a spatula. Cool it in the frig. Once cooled, scoop up a teaspoon at a time, roll into a ball in your palm, then roll it in sugar. Store in a sealed container placing waxed or parchment paper between each layer.)