Ingredients
1/2 cup firmly packed brown sugar
1/2 cup corn syrup
1/4 cup margarine or butter
4 squares baker's semi-sweet chocolat, e
1 cup all-purpose flour
1 cup finely chopped nuts
1 whipped cream or cool whip whipped, topping, thawed
Directions
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.
Servings: 30 servings
Chocolate Lace Cornucopias Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
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We hope you enjoy this Chocolate Lace Cornucopias recipe.
