4 ounces German’s sweet chocolate or 4 squares Baker’s semi-sweet chocolate

2 tablespoons margarine or butter

1/3 cup sugar

1 cup corn syrup light or dark

3 eggs slightly beaten

1 teaspoon vanilla

1 1/4 cups pecan halves

1 pastry crust unbaked (9”)

Preheat oven to 350°.

Break baking chocolate into small pieces.

Microwave chocolate and margarine in microwavable bowl on HIGH 1 to 2 minutes or until margarine is melted, stirring halfway through heating time.

Stir until chocolate is completely melted.

Stir in sugar, corn syrup, eggs and vanilla until well blended.

Stir in pecans.

Pout into pastry shell.

Bake 50 minutes or until filling is firm 2 inches from edge.

Cool on wire rack.