Combine mix and syrup. Bake at 450 degrees for 10 minutes in a very well greased
8-inch pan. Remove from oven. Cool. Refrigerate 3 hours. Invert pan and give
sharp rap on the bottom. Candy cookie should come out easily.
Ice with 1/2 cup melted semi-sweet chocolate bits and sprinkle with 1/2 cup
nuts. Cut and keep refrigerated.