You can keep these desserts on hand in the freezer up to 1 month.
Prep Time: 40 minutes
Chill Time: 4 to 6 hours
Yield: 18 servings
2/3 cup Karo® Light OR Dark Corn Syrup
1 package (8 ounces) semi-sweet chocolate squares
2 cups heavy cream, divided
1-1/2 cups broken cookies (chocolate wafers OR other crisp cookies)
1 cup coarsely chopped walnuts
Additional chocolate, nuts and whipped cream (optional)
Mix together corn syrup and chocolate in a large heavy saucepan; stir over low heat until chocolate melts. Remove from heat. Stir 1/2 cup cream into chocolate mixture until blended.
Chill mixture for 25 to 30 minutes or until cool. Stir in cookies and walnuts.
Beat remaining 1-1/2 cups cream in a small bowl with mixer at medium speed until soft peaks form; gently fold whipped cream into chocolate mixture just until combined. Spoon into paper lined muffin cups (about 18).
Freeze 4 to 6 hours or until firm. Let stand at room temperature several minutes before serving. If desired, garnish with grated chocolate, chopped nuts or whipped cream. Store covered in freezer up to 1 month.