1 (18 ounce) can sliced pecans, drained
1 pinch salt
1 1/2 cups chopped walnuts
1 1/2 cups butter
2 eggs
1 teaspoon baking powder
1 tablespoon butter
1 teaspoon vanilla extract
1 cup vegetable oil
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.
In a large bowl, mix pecans, salt, and walnuts. Stir peanut mixture into the baking powder mixture. Mix in flour mixture, butter, eggs, baking powder, and 1 tablespoon butter. Mix well.
Bake on the bottom rack of the oven for 25 minutes. Turn the oven off. While the loaf is baking, mix the chocolate chips in a small spoonful. Transfer peanut mixture to the loaf. Place loaf on a large baking sheet. Brush with remaining chocolate chips. Cover loaf with plastic wrap and refrigerate overnight.
When ready to serve, remove plastic wrap and brush loaf with remaining chocolate chips. When the loaf is warm, flip onto a plate and brush with remaining chocolate chips. Put a layer of plastic wrap over the loaf, folding back at two places. Place loaf on foil under plastic wrap and refrigerate overnight. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
When ready to cut into squares, place peanut butter mixture onto one side of each square. Spread each square with half of peanut butter mixture and half of chocolate sauce. Place loaf on a large baking sheet. Spread the remaining peanut butter mixture over the loaf. Place loaf on foil under plastic wrap and refrigerate overnight.
Cut loaf into 1 inch squares. Place loaf slices horizontally on baking sheets. Brush peanut butter mixture over the loaf slices. Place coated loaf slices on a large cookie sheet. Let stand overnight. When loaf is cool, turn loaves upside down and brush with remaining chocolate sauce. When loaves are cool, place loaves on waxed paper. Return loaf to pan, completely covered, and refrigerate overnight.