3 c. flour
2 c. sugar, divided
1 c. butter or margarine, softened
½ t. salt
1 ½ c. light corn syrup
6 squares baker semi sweet chocolate or 6 oz. of german
sweet chocolate
4 eggs, slightly beaten
1 ½ t. vanilla
2 ½ c. chopped pecans
Crust: Grease
bottom and sides of 15x10x1 pan. In
large bowl at medium speed, beat flour ½ c. sugar, butter and salt until
mixtures resembles course crumbs, press firmly and evenly into pan. Bake at 350 degrees, 20 minutes.
Filling: In
saucepan, stir corn syrup and chocolate over low heat just until chocolate
melts. Remove from heat. Stir in remaining sugar, then eggs and
vanilla. Stir in pecans. Pour filling over hot crust, spread
evenly. Bake 350 degrees for 30
minutes. Cool in pan. Cut.