3 c. unsifted flour
2 c. sugar, unsifted
1 c. butter, softened
1/2 tsp. salt
1 1/2 c. dark Karo corn syrup
6 (1 oz.) squares Baker's semi-sweet chocolate
1 1/2 pkgs. (6 oz.) German's sweet chocolate
4 eggs, slightly beaten
2 1/2 c. chopped pecans
1 1/2 tsp. vanilla

CRUST: Grease bottom and sides of 10x15x1 inch baking pan. 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 in 350 degree oven for 20 minutes.

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 blended. Stir in pecans.

Pour filling over hot crust; spread evenly. Bake in 350 degree oven for 30 minutes until filling is firm around edges and slightly soft in center. Cool in pan on wire rack. Makes 48 bars.