1/2 cup (1 stick) unsalted butter, room temperature, plus 2 tablespoons melted
1/4 cup packed light-brown sugar
1 1/4 cups all-purpose flour (spooned and leveled)
1/2 teaspoon salt
3 large eggs
2 cups coarsely chopped pecans
3/4 cup light corn syrup
1/2 cup granulated sugar
1 package (11.5 ounces) semisweet chocolate chips (2 cups)
1.Preheat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 stick room-temperature butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.
2. Bake until lightly browned, 25 to 30 minutes. Let cool, 10 minutes.
3. Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25 to 30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).
2 cups milk chocolate chips
⅓ – ½ cup raisins
⅓ – ½ peanuts, coarsely chopped
In a double boiler, slowly melt your chocolate chips. If you use block chocolate, make sure your chocolate is chopped into even sized pieces.
Evenly distribute peanuts and raisins inside chocolate molds.
Once chocolate is melted, carefully pour it inside chocolate molds -making sure you don’t overfill too much but filling it all the way to the rim.
Transfer chocolate molds inside refrigerator and let them harden – 4hours or overnight.