"I love this recipe, and I've made it many times. I would advise anyone making this to read the reviews for tips. I'll share some of my own. Also, Giada's video of this recipe is online, which helps alot.
- Use finely chopped chocolate couverture, instead of chocolate chips. Don't even consider using tollhouse or baker's chips - they will not melt.
- I cut down the corn syrup to 3/4 cup. I've made it exactly like the recipe, but just prefer less corn syrup.
- I cut down the sugar if i'm using semisweet (as opposed to bittersweet chocolate.
- I spoon the mixture into the crust and push it around so that the nuts, chocolate and gooey stuff is evenly distributed.
- I bake it 10 mins over, like almost everything else i bake in my oven. In my old oven, I used to have to rotate it. Know our oven, I guess.
- i switch to different nuts, and use different extracts to mix it up
- I let it cool till it's cold before cutting, or bake it the day before.

"I love this recipe, and I've made it many times. I would advise anyone making this to read the reviews for tips. I'll share some of my own. Also, Giada's video of this recipe is online, which helps alot.
- Use finely chopped chocolate couverture, instead of chocolate chips. Don't even consider using tollhouse or baker's chips - they will not melt.
- I cut down the corn syrup to 3/4 cup. I've made it exactly like the recipe, but just prefer less corn syrup.
- I cut down the sugar if i'm using semisweet (as opposed to bittersweet chocolate).
- I spoon the mixture into the crust and push it around so that the nuts, chocolate and gooey stuff is evenly distributed.
- I bake it 10 mins over, like almost everything else i bake in my oven. In my old oven, I used to have to rotate it. Know our oven, I guess.
- i switch to different nuts, and use different extracts to mix it up
- I let it cool till it's cold before cutting, or bake it the day before.

"omg! I heard about this recipe and thought it was a joke! But it's for real! Rofl! Good laugh, Rachel. Love everyone's comments!