1/2 c. Karo lite or dark syrup
1/3 c. Evaporated milk
3 c. (18 oz.) semi-sweet chocolate
2 tsp. vanilla
3/4 c. confectioners sugar
1 c. nuts, coarsely chopped, (I use almonds or peanuts)

In heavy 2 quart saucepan, stir corn syrup and milk. Add chocolate, stir constantly, cook over medium low heat until chocolate is melted. Remove from heat. Stir in vanilla, add powdered sugar, with wooden spoon, beat until smooth and cream. Stir in nuts, spread in greased 8 x 8 x 2 inch pan. Refrigerate 2 hours or until firm.