3 c. unsifted flour
2 c. sugar, divided
1 c. butter, softened
1/2 tsp. salt
1 1/2 c. Karo light or dark syrup
6 squares (6 oz.) semi-sweet chocolate
4 eggs, slightly beaten
1 1/2 tsp. vanilla
2 1/2 c. chopped pecans

CRUST: Grease bottom and sides of 15"x10"x1" baking pan. Be sure sides of pan are 1" high. In large bowl with mixer at medium speed, beat flour, 1/2 cup sugar, butter and salt until mixture resembles coarse crumbs. Press firmly and evenly into pan. Bake 20 minutes at 350 degrees.

FILLING: Meanwhile, in 3 quart saucepan, stir corn syrup and chocolate over low heat until chocolate melts. Remove from heat. Stir in remaining sugar, then eggs and vanilla until well blended. Stir in pecans.

Pour filling over hot crust, spread evenly. Bake at 350 degrees for 30 minutes or until filling is firm around edges and slightly soft in center. Cool on wire rack. Makes 48 bars.