Preheat oven to 350 degrees. Grease a 9-by-11-inch pan about 2 inches deep, then line it with baking parchment. Process the Samoas cookies and the graham cracker crumbs in a food processor, then add the melted margarine. Pat this mixture into the bottom of the pan. Melt the semi-sweet chocolate and the butter together in one pan. In another pan, combine the corn syrup and the sugar; heat until smooth. Then add it to the chocolate mix. Add eggs to the mixture. Combine pecan halves and the small chocolate chips to the mixture. Pour into crust and bake for 45 minutes to an hour until center remains a little loose. This recipe is essentially a chocolate pecan pie, creator Paul Philpot says, and when done will be firm on top but a bit damp with a few cracks in the surface. Cool before cutting. St. Petersburg Times, March 7, 1996 Posted to MM-Recipes Digest V4 #054 by Linda Place
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|Serving Size: 1 Serving (4364g)|
|Recipe Makes: 1|
|Calories from Fat: 7928 (51%)|
|Amt Per Serving||% DV|
|Total Fat 880.9g||1175 %|
|Saturated Fat 207.2g||1036 %|
|Monounsaturated Fat 417.2g|
|Polyunsanturated Fat 195g|
|Cholesterol 6588.8mg||2027 %|
|Sodium 4294.3mg||148 %|
|Potassium 5725.3mg||151 %|
|Total Carbohydrate 1870.8g||550 %|
|Dietary Fiber 78.4g||313 %|
|Sugars, other 1792.4g|
|Protein 261.9g||374 %|
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Calories per serving: 15669
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