Ingredients Jump to Instructions ↓

  1. 1/2 c Firmly packed brown sugar

  2. 1/2 c Corn syrup

  3. 1/4 c Margarine or butter

  4. 4 Squares BAKER'S Semi-Sweet -Chocolate

  5. 1 c All-purpose flour

  6. 1 c Finely chopped nuts Whipped cream or COOL WHIP -Whipped Topping, thawed Heat oven to

  7. 350'F. Microwave sugar, corn syrup and margarine in large microwavable bowl on HIGH

  8. 2 minutes or until boiling. Stir in chocolate until completely melted. Gradually stir in flour and nuts until well blended. Drop by level tablespoonfuls

  9. 4" apart, onto foil-lined cookie sheets. Bake

  10. 10 minutes. Lift foil and cookies onto wire racks. Cool

  11. 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

  12. 350'F. for 2-3 minutes or until lightly softened. Remove from foil,

  13. 1 at a

Instructions Jump to Ingredients ↑

  1. 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.


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