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- Sift together icing sugar and cocoa.
- Melt butter in a saucepan.
- Continue cooking until buter is hot and bubbly.
- Remove from heat.
- Blend hot butter into cocoa mixture.
- Stir in chopped nuts.
- Spread in a greased 8 inch square cake pan.
- Garnish with walnut halves.
- Chill until set.
- Store in refrigerator.