CRUST:

2 c. all purpose flour
1 c. firmly packed brown sugar
1/2 c. shortening
1/2 c. butter, softened
1/2 tsp. salt
1 egg yolk
1 tsp. vanilla (I always put in two)

FILLING:

4 eggs
3/4 c. sugar
1 1/4 c. dark or light corn syrup (I use light)
1/2 c. butter, melted
1/2 c. all purpose flour
1 tsp. vanilla (I use two)
2 c. chopped pecans (I like walnuts)

Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; blend well. Press dough evenly into bottom of ungreased 15"x10" jelly roll pan. Bake at 350 degrees for 12 to 15 minutes, or until golden brown.

In medium bowl, combine eggs and sugar. Stir in corn syrup and butter; blend well. Mix in flour and vanilla; add nuts. Pour filling over warm crust. Bake at 350 degrees for 15 to 20 minutes until set and golden brown. Cool completely; cut into bars. Yield: 48 bars.