1/2 c  Firmly packed brown sugar

    1/2 c  Corn syrup

    1/4 c  Margarine or butter

      4    Squares BAKER'S Semi-Sweet

           -Chocolate
      1 c  All-purpose flour

      1 c  Finely chopped nuts

           Whipped cream or COOL WHIP
           -Whipped Topping, thawed
  Heat oven to 350'F. 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
  350'F. 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.