2 1/2 c. unsifted white flour
1/2 c. whole wheat flour
1/2 c. sugar
1 c.butter
1 1/2 c. sugar
1 c. light corn syrup
6 (1 oz.) sq. semi-sweet chocolate
4 eggs
1 1/2 tsp. vanilla
2 1/2 c. chopped pecans

Grease bottom and sides of a 15x10 inch pan which is at least one inch deep.

In large bowl, blend flour, 1/2 cup sugar, butter (you can use a mixer at medium speed). When mixture resembles coarse crumbs, press it firmly and evenly in the greased pan.

Bake at 350 degrees for 20 minutes. While crust bakes, use a large (3 quart) saucepan to stir chocolate into corn syrup until chocolate melts. Remove from heat, and add sugar, eggs (slightly beaten), and vanilla. Stir until blended, then add pecans.

Pour filling over hot crust, spreading evenly. Bake at 350 degrees for 30 minutes, or until filling is firm and sort of dry looking around edges. Center will remain slightly soft. Cool thoroughly, and use a sharp knife to cut into bars.