3 c. unsifted flour
2 c. sugar, divided
1 c. butter, softened
1/2 tsp. salt
1 1/2 c. Karo light or dark corn syrup
6 sq. (6 oz.) Baker's semi-sweet chocolate or 1 1/2 pkg. (6 oz.) Baker's German sweet chocolate
4 eggs, slightly beaten
1 1/2 tsp. vanilla
2 1/2 c. chopped pecans

Crust: Grease bottom and sides of 15 x 10 x 1 inch baking pan. (Be certain sides of baking pan are 1 inch high.) In large bowl with mixer at medium speed, beat flour, 1/2 cup sugar, butter and salt until mixture resembles coarse crumbs; press firmly and evenly into pan. Bake in 350 degree oven for 20 minutes.

Filling: Meanwhile, in 3 quart saucepan, stir corn syrup and chocolate over low heat just until chocolate melts. Remove from heat. Stir in remaining sugar, then eggs and vanilla until blended. Stir in pecans.

Pour filling over hot crust; spread evenly. Bake in 350 degree oven for 30 minutes or until filling is firm around edges and slightly soft in center. Cool in pan on wire racks. Makes 48 bars.