1 cup white sugar
1/2 cup water
2 eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
2 teaspoons almond extract
1 cup semisweet chocolate chips
2 teaspoons frozen whipped topping, thawed
1 cup chopped pecans
In a saucepan combine sugar, water, eggs, and salt and boil over medium-low heat for 15 minutes, stirring occasionally, until very well blended. Remove from heat; stir in vanilla and almonds. Let cool.
In a large bowl, beat egg whites until nearly stiff. In a small bowl, beat egg yolks until pale. In a separate bowl, beat egg whites, and then whisk egg yolks and sugar together.
In a third bowl, beat together chocolate chips and 1/2 cup of prepared whipped topping; fold flour mixture into beaten mixture. Stir in chocolate chips, chocolate mixture, and whipped topping. Pour into greased and floured casserole.
Cover, and refrigerate overnight, uncovered. Feel free to layer the layers to your heart's content! Top with pecans, if desired.
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