Created by Mikekey on November 11, 2013
Step 1: Heat oven to 350°F.
Step 2: In a large bowl, place whipping cream, espresso powder and chocolate syrup; refrigerate.
Step 3: In a medium bowl, place flour and butter. Using a pastry blender or two knives, cut butter into flour until evenly mixed. Stir in walnuts.
Step 4: Press mixture evenly in bottom of ungreased 9-inch square pan. Bake about 15 minutes or until light brown. Cool completely.
Step 5: Beat whipping cream mixture with an electric mixer on high speed until soft peaks form; spread evenly over crust. Cover and freeze at least 4 hours, or until firm, but no more than 48 hours.
Step 6: Cut into 3-inch squares and serve.
Step 7: Store leftovers, covered, in freezer.