Chocolate Lace Cornucopias Recipe

Chocolate Lace Cornucopias Recipe

Yield: 30 Servings
Recipe by luhu.jp

Ingredients:
1/2 cup: Firmly packed brown sugar,
1/2 cup: Corn syrup,
1/4 cup: Margarine or butter,
4 Squares: BAKERS Semi-Sweet Chocolate,
1 cup: All-purpose flour,
1 cup: Finely chopped nuts,
Whipped cream or COOL WHIP Whipped Topping, thawed

Directions:

Heat oven to 350F. 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 350F. 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.


Source from luhu.jp