Mom found this recipe in Gourmet magazine years ago. It became a big favorite. Who wouldn't like to have this in the fridge to fancy up some vanilla ice cream. It's quick, easy, do-ahead, and yummy. Because of all the butter, this sauce hardens and forms a shell on the ice cream. It makes a lot, so you can cut the recipe in half or have fabulous left-overs. Feel free to substitute bar chocolate if you don't have chocolate chips. I sometimes change the chocolate from semisweet to dark. Just break up the bar. Also, I prefer pecans to walnuts, but use whatever nuts you like.
2 sticks butter
1 (12 oz) pck semisweet chocolate bits
1 cup chopped walnuts
In a double boiler, over not in simmering water, melt the butter and chocolate. Stir in nuts. Serve slightly warm over ice cream.
Although this recipe calls for a double boiler, you could easily do this in the microwave. I would melt the butter and the chocolate for 2 minutes at a time on power level 5, stirring after each round until melted. Then, stir in the nuts.