- 2/3 cup lt. corn syrup
- 16 ounces semisweet chocolate chips
* For a variation, using white or milk chocolate reduce corn syrup to 1/2 cup
In a saucepan over medium heat stir the corn syrup and chocolate together, continue stirring until they are mixed thoroughly. Line jelly roll pan with plastic wrap and spread the mixture 1/3" thick. Let cool completely (I usually make this recipe and store in the fridge a few days before). When ready to mold, let the chocolate mixture stand at room temperature for several hours, knead and roll out about 1/8" - 1/4"thick. Cut into desired shapes.