Yield: 30 servings
|½ cup||Firmly packed brown sugar|
|½ cup||Corn syrup|
|¼ cup||Margarine or butter|
|4 \N||Squares BAKER'S Semi-Sweet Chocolate|
|1 cup||All-purpose flour|
|1 cup||Finely chopped nuts|
|\N \N||Whipped cream or COOL WHIP Whipped Topping, thawed|
Heat oven to 350'F. Microwave sugar, corn syrup and margarine in large microwavable bowl on HIGH 2 minutes or until boiling. Stir in chocolate until completely melted. Gradually stir in flour and nuts until well blended. Drop by level tablespoonfuls 4" apart, onto foil-lined cookie sheets.
Bake 10 minutes. Lift foil and cookies onto wire racks. Cool 3-4 minutes or until cookies can be easily peeled off foil. Remove foil; finish cooling cookies on wire racks that have been covered with paper towels.
Place several cookies, lacy side down, on foil-lined cookie sheet.
Heat at 350'F. for 2-3 minutes or until lightly softened. Remove from foil, 1 at a time, and roll, lacy side out, to form cones. Cool completely. Just before serving, fill with whipped cream.
Makes about 30 cornucopias.
Prep time: 20 minutes. Baking time: 12-13 minutes.
SAUCEPAN PREPARATION: Mix sugar, corn syrup and margarine in 2 quart saucepan. Bring to boil over medium heat, stirring constantly. Remove from heat; stir in chocolate util completely melted. Continue as directed.