1/2 cup sifted powdered sugar
3/4 cup butter
1-1/2 cups chopped pecans
3/4 cup light-colored corn syrup
1/2 cup dark-colored corn syrup
1 cup packed brown sugar
1/4 cup butter
4 eggs
2 cups coarsely chopped pecans
1 teaspoon vanilla
1-1/2 cups miniature semisweet chocolate pieces
- For crust, stir together flour and powdered sugar.
- Cut in the 3/4 cup butter until pieces are the size of small peas.
- Stir in the 1-1/2 cups pecans.
- Press into a lightly greased 13x9x2-inch baking pan.
- Bake in a 325 degree F oven 25 minutes or until light brown.
- For filling, in a medium saucepan combine light and dark corn syrups, brown sugar, and the 1/4 cup butter. Bring to boiling over medium heat, stirring constantly.
- Remove from heat.
- Beat eggs with an electric mixer on low speed until mixed.
- Continue beating, slowly adding hot mixture.
- Stir in 2 cups pecans and vanilla.
- Pour filling onto crust.
- Sprinkle with chocolate pieces.
- Bake in a 350 degree F oven for 35 to 40 minutes or until center is set.
- Cool on a wire rack; chill to store.
- To serve, cut into 24 squares.
