3 eggs, slightly beaten
1 c. Karo corn syrup, light or dark
1 (4 oz.) pkg. Baker's German Sweet Chocolate, melted and cooled (or 4 sqs. (4 oz.) Baker's semi-sweet chocolate)
1/3 c. sugar
2 tbsp. butter, melted
1 tsp. vanilla extract
1 1/2 c. pecan halves
1 unbaked 9 inch pastry shell

In large bowl, stir eggs, corn syrup, chocolate, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake at 350 degrees for 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.