Line the bottom and sides of 8-inch square pan with plastic wrap. Set aside.
Combine chocolate chips and corn syrup in a medium saucepan. Cook over low heat until melted and smooth. Remove from heat. Add icing sugar, evaporated milk and vanilla extract; stir vigorously until the mixture is thick and glossy. Add sweetened dried cranberries and nuts; mix well. Pour into prepared pan.
Cover and chill until firm, about 8 hours. Cut into 1 1/2- inch squares. Store covered in refrigerator. Serve at room temperature. Makes 25 pieces.
Date: July 27, 2002