1 (8 oz.) pkg. Baker's semi-sweet chocolate or 2 (4 oz. each) pkg. Baker's German sweet chocolate
2/3 c. Karo light or dark corn syrup
2 c. heavy cream, divided
1 1/2 c. broken chocolate wafers, or other crisp cookies
1 c. coarsely chopped walnuts

Line a 12 (2 1/2 inch) muffin cups with paper liners. In 3 quart saucepan stir chocolate and corn syrup over low heat 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 forms. Gently stir into chocolate mixture. Stir in cookies and nuts. Spoon into muffin cups.

Freeze 4-6 hours or until firm. Garnish as desired. Let stand a few minutes before serving. Store covered if desired in freezer up to 1 month. Serves 12.