1 c. butter
1/3 c. light brown sugar, firmly packed
2 c. flour
3 tbsp. butter
1 (4 oz.) pkg. Baker's German sweet chocolate
3 eggs, slightly beaten
1 c. light corn syrup
1/3 c. light brown sugar
1 tsp. vanilla
1 c. chopped pecans or walnuts
1 c. Baker's angel flake coconut

Cream butter and brown sugar. Add flour and beat until crumbly. Press evenly in bottom of 9x13 inch pan. Bake at 350 degrees for 20 minutes or until light brown.

Meanwhile, melt 3 tablespoons butter and the chocolate over low heat. Combine eggs, corn syrup, brown sugar, vanilla and chocolate mixture. Mix well. Stir in the nuts and coconut. Pour over hot crust. Bake 35 to 40 minutes longer or until top is puffed. Makes about 4 dozen.