Chocolate lace cornucopias

1. Heat oven to 350°F.
2. Microwave sugar, corn syrup and margarine in large microwavable bowl on high 2 minutes or until boiling.
3. Stiri in chocolate until completely melted.
4. Gradually stir in flour and nuts until well blended.
5. Drop by level tablespoonfuls 4" apart, onto foil-lined cookie sheets.
6. Bakei 10 minutes.
7. Lift foil and cookies onto wire racks.
8. Cool 3-4 minutes or until cookies can be easily peeled off foil.
9. Remove foil; finish cooling cookies on wire racks that have been covered with paper towels.
10. Place several cookies, lacy side down, on foil-lined cookie sheet.
11. Heat at 350°F.
12. For 2-3 minutes or until lightly softened.
13. Remove from foil, 1 at a time, and roll, lacy side out, to form cones.
14. Cool completely.
15. Just before serving, fill with whipped cream.
16. Makes about 30 cornucopias.
17. Prep time: 20 minutes.
18. Baking time: 12-13 minutes.
19. Saucepan preparation: mix sugar, corn syrup and margarine in 2 quart saucepan.
20. Bring to boil over medium heat, stirring constantly.
21. Remove from heat; stir in chocolate util completely melted.
22. Continue as directed.