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3 c. unsifted flour 2 c. sugar, divided 1 c. butter, softened 1/2 tsp. salt 1 1/2 c. Karo, light or dark 6 squares or 6 oz. semi-sweet or 6 oz. German sweet chocolate 4 eggs, slightly beaten 1 1/2 tsp. vanilla 2 1/2 c. chopped pecans CRUST: Grease bottom and sides of a 15x10x1 inch baking pan. In a large bowl, with electric mixer, beat flour, 1/2 cup sugar, butter and salt until it is coarse crumbs; press firmly and evenly into pan. Bake in 350 degree oven for 20 minutes. FILLING: In a large saucepan, stir corn syrup and chocolate over low heat just until melted. Remove from heat. Stir in remaining sugar, eggs and vanilla until 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 in pan on a wire rack. |
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