1 (8 oz.) pkg. Baker's semi-sweet chocolate or 2 (4 oz.) pkgs. 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 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.

MICROWAVE DIRECTIONS: In 3-quart microwavable bowl, combine chocolate and corn syrup. Microwave at high (100%) 1 minutes, stir. Microwave 1 to 1 1/2 minutes, stir until smooth.