Cake pan, buttered - 13x9x2 inch.

Preheated 350 degree oven.

Yield: 32 bars 2 c. sugar 4 eggs 3 tsp. vanilla 2 c. sifted all-purpose flour 1/2 tsp. salt 2 c. chopped pecans 2 oz. (4 tbsp.) melted baking chocolate

Cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs and vanilla. Sift together flour and salt; gradually add to creamed mixture. Blend in nuts.

Divide dough in half. Add chocolate to one half and spread white layer in bottom of pan. Then spread chocolate layer on top. Bake for 30 minutes. Cool in pan on wire rack.

FROSTING FOR SYMPHONY BARS:

5 tbsp. flour
1 c. milk
1 c. (2 sticks) butter
1 c. sugar
2 tsp. vanilla

In heavy saucepan slowly blend flour and milk. Cook over low heat, stirring constantly, until paste thickens. Cool thoroughly. Cream butter, sugar and vanilla in small mixer bowl. Gradually add paste and beat at high speed for 5 minutes, or until frosting is creamy. Spread on cooled bars. Cut in 32 sections and garnish each with red and green candied cherries.