4 eggs
1 c. pecans
1 tsp. vanilla
1 c. flour
1 c. butter
2 c. sugar
2 sq. bitter chocolate
Pinch of salt

For best results: Use REAL butter. Do not substitute butter.

Melt butter; cream butter and sugar until lightly and fluffy. Add egg yolks, vanilla, salt and melted chocolate. Mix well. Add flour; mix well until blended. Beat egg whites and pecans. Bake in greased and floured pan (9 x 13 inch) at 275 degrees about 50 minutes. Do not over bake. Cut in squares while hot; cool in pan. Store in air tight container. May freeze; thaw unwrapped.

NOTE: Chocolate squares can be substituted with 6 tablespoons Hershey's cocoa and 2 tablespoons oil.