1 c. all-purpose flour
1/3 c. sifted powdered sugar
1/2 c. butter
1 1/2 c. sugar
3 tbsp. cocoa
1/8 tsp. salt
2 tbsp. butter, melted
2 lg. eggs, beaten
1 (5 oz.) can evaporated milk
1 tsp. vanilla extract
1/2 c. chopped pecans

Combine flour and powdered sugar; cut in 1/2 cup butter with pastry blender until mixture resembles coarse crumbs. Press mixture evenly into bottom of a 9-inch square pan lined with heavy duty aluminum foil. Bake at 350 degrees for 15 minutes or until lightly browned.

Combine sugar, cocoa, and salt. Add 2 tablespoons butter and eggs; beat 2 1/2 minutes at medium speed with an electric mixer. Add milk and vanilla, mixing well. Stir in pecans.

Pour mixture over crust. Bake at 350 degrees for 45 minutes or until set. Cut into squares while warm. Let cool completely on wire rack before removing from pan. Yield: 3 dozen.