Recipe - Chocolate Butternut Sauce

1 cup Butter
1 pack (12oz) semisweet chocolate
chips
1 cup Coarsely chopped walnuts or
pecans; toasted

Combine butter and chocolate chips in top of double boiler over simmering
water. Heat until melted. Stir in nuts. Serve slightly warm over peppermint
ice cream. (The chocolate sauce will harden slightly on the ice cream.) May
be reheated in microwave. Yield: 8 to 10 servings.

GLORIA ALLEN (MRS. CHARLES A.)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.