1 (8 oz.) pkg. semi sweet chocolate
2/3 c. Karo light or dark syrup
2 c. heavy cream, divided
1 1/2 c. broken chocolate wafers or other crisp cookie
1 c. coarsely chopped walnuts

Line 12 (2 1/2 inch) muffin cups with paper liners. In 3 quart saucepan stir chocolate and corn syrup over low heat just until chocolate melts, remove from heat. Stir in 1/2 cup heavy cream until blended. Refrigerate 15 minutes or until cool. Beat remaining cream until soft peaks form. Gently stir into chocolate mixture. Stir in cookies and nuts. Spoon into muffin cups. Freeze 4 to 6 hours, or until firm. Garnish as desired. Let stand a few minutes before serving. Store covered in freezer up to 1 month. Makes 12.