Grease 9×13 inch pyrex pan.

Place cashews and pecans into a food processor and process until the mixture resembles a smooth nut butter, stopping to scrape down the side of the bowl if necessary. This can take 5 to 10 minutes of processing, so be patient.

Process in the sugars, butter and vanilla. The sweeteners will at first thicken the nut butter quite a bit, but keep processing and the heat will eventually melt the sugar and smooth out the nut butter. Once again, if it still looks too thick, keep processing!

Now here is the hard part – when your nut butter is finished processing, you need to pop it into the fridge to chill. If you don’t chill it, the chocolate chips will melt right into the nut butter and turn everything brown (yes, this happened!). Once it’s chilled, about 25 minutes, stir in the mini chocolate chips.

While the "cookie dough" is cooling off, mix Karo syrup, peanut butter and sugar all together in large saucepan. Heat almost to a boil, being careful not to burn. Turn off heat and mix in corn flakes. Press into the greased pyrex pan.

When the cookie dough is ready spread an even layer. Just do the best you can, I used my hands and patted the dough in that way.

Melt the chocolate chips (I do mine in the microwave, heating on full power for 30 seconds, stir, 30 seconds again, and stir until melted). Pour the melted chocolate over the cookie dough and spread out in an even layer. Refrigerate at least 2 hour. Let the bars sit 15 minutes at room temperature before cutting. Dont freak if the top chocolate layer cracks. This is going to happen and there is nothing you can do about it. Store in the refrigerator.