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

Preheat oven 350 degrees. Grease 15x10 pan.

In large bowl with mixer at medium speed, beat flour, 1/2 cup sugar, butter and salt until mixture resembles coarse crumbs; press mixture firmly and evenly into pan. Bake 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 30 minutes or until filling is firm around edges and slightly soft in center. Cool in pan on wire rack.