COOKIE LAYER:

1 square unsweetened chocolate
1/4 c. butter
1 egg
1/2 c. granulated sugar
1/4 c. sifted flour
1/4 c. chopped pecans

FILLING:

2 tbsp. soft butter
1 c. powdered sugar
1 tbsp. heavy cream or evaporated milk
1/4 tsp. vanilla

GLAZE:

1 square unsweetened chocolate
1 tbsp. butter

Preheat oven to 350 degrees. Grease 8x8x2 inch pan.

COOKIE LAYER: Melt chocolate and butter together over hot water. Cool slightly. In medium bowl, beat egg until frothy. Stir in chocolate mixture and sugar. Add flour and pecans, stirring until blended. Turn into prepared pan. Bake 20 minutes. Cool thoroughly on wire rack.

FILLING: In small bowl, blend all ingredients. Spread over cookie layer. Chill at least 10 minutes.

GLAZE: Melt chocolate and butter together over hot water. Pour over filling, tilting pan so glaze will flow evenly. Refrigerate 15 minutes to harden glaze. With sharp knife, cut into 18 sticks.