3 eggs, slightly beaten
1 c. Karo light or dark corn syrup
1/2 c. sugar
1/2 c. (3 oz.) semisweet chocolate chips
2 tbsp. butter, melted
1 tsp. vanilla
1 1/2 c. pecan halves
1 unbaked (9-inch) pastry shell

In large bowl stir eggs, corn syrup, sugar, chocolate chips, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell.

Bake in 350°F oven 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.

Yield: 8 servings.