Ingredients
1 cup butter, softened
3 cups flour
2 cups sugar, divided
1 pkg. (225 g) Baker's Semi-Sweet Chocolate, divided
1-1/2 cups light corn syrup
4 eggs, beaten
1-1/2 tsp. vanilla
Method
Sources
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Recipe1M+
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Professional chocolate callets — tempering, ganache, mousse
Clean yolk-white separation — essential for meringues and custards
Prevents crystallization — pecan pie, caramels, candy making
Alkalized cocoa — darker color, smoother flavor for European-style baking
Dark robust maple — bold flavor for baking, glazes, marinades
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Professional chocolate callets — tempering, ganache, mousse
Clean yolk-white separation — essential for meringues and custards
Prevents crystallization — pecan pie, caramels, candy making
Alkalized cocoa — darker color, smoother flavor for European-style baking
Dark robust maple — bold flavor for baking, glazes, marinades
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heat oven to 350f. beat butter, flour and 1/2 cup sugar with mixer until mixture resembles coarse crumbs. press onto bottom of 15x10x1-inch pan sprayed with cooking spray. bake 20 min. or until lightly browned. meanwhile, chop 6 oz. chocolate; place in medium saucepan. add corn syrup; cook on low heat 3 to 5 min. or until chocolate is completely melted and mixture is well blended, stirring frequently. remove from heat. add remaining sugar, eggs and vanilla; mix well. stir in nuts. pour chocolate mixture over warm crust; spread to evenly cover crust. bake 30 min. or until chocolate topping is firm around the edges but still slightly soft in the centre. cool completely. melt remaining chocolate as directed on package; drizzle over dessert. let stand until chocolate is firm before cutting into bars.