CRUST:

2 c. flour
1 c. pecans, chopped
2 sticks butter

Mix and press into 13 x 9 x 2 inch pan. Bake at 350 degrees for 20 minutes. While cooking, mix:

1 c. confectioners' sugar
2 c. Cool Whip
1 (8 oz.) creamed cheese (room temperature)

In separate bowl mix 2 small or 1 large chocolate instant pudding. When crust is cool, pour ingredients #1 and #2 on crust in that order. Then on top of pudding add 1 large Cool Whip. Topping: Grate 1 chocolate candy bar on top.