1 c. flour
Sugar (1/2 c. and 1/3 c.)
1/2 tsp. baking soda
3/4 tsp. salt
1/2 c. butter
1 (11 1/2 oz.) pkg. milk chocolate pieces
1 c. corn syrup
3 eggs
1 c. chopped pecans
Whipped cream of ice cream (optional)

Combine flour, 1/2 cup sugar, baking soda and 1/4 teaspoon salt in small bowl. Cut in 1/4 cup butter with pastry blender until mixture resembles fine crumbs. Press evenly into foil-lined and greased 13 x 9 inch pan. Bake at 350 degrees for 7 minutes.

Melt chocolate pieces over hot, not boiling water and set aside. Combine corn syrup, eggs, 1/3 cup sugar, remaining 1/4 cup melted butter and 1/2 teaspoon salt. Beat well. Blend in melted chocolate and stir in pecans.

Pour pecan filling over warm cookie base. Bake at 350 degrees for 35 to 40 minutes. Cool, then cut into 3 squares. Serve with whipped cream or ice cream. Yield 12 (3 inch) squares.