1/2 cup butter, softened
2/3 cup all-purpose flour
1/4 cup cornflour
1 (12 ounce) package candy corn cookies
1/4 cup boiling water
1 1/2 cups milk
1/4 cup vegetable oil
3 eggs, beaten
1 cup chocolate syrup
1 (14 ounce) can evaporated milk
1 cup all-purpose flour
1/4 teaspoon salt
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Sift together the butter, flour, cornflour, cornflour, candy corn cookies, boiling water, milk, oil and eggs. Mix together until smooth. Stir into the flour mixture until just combined. Pour batter into prepared pan.
Bake in preheated oven for 50 to 60 minutes, or until toothpick inserted halfway into center comes out clean. Let cool completely in pan before cutting into bars.
For the icing: In a large bowl, combine chocolate syrup, evaporated milk, water, flour, salt, and chopped walnuts. Mix to form a frosting for the rolls. Spoon the icing into the chilled (optional) freezer container of the / ice cream maker setting and freeze for one week, stirring every hour.
Once the coolers are full, drain about 1/2 cup of warm liquid. Use to decorate the rolls. Frost the outside of the rolls and sides of the ice cream maker.