2 cups granulated sugar; divided
1 cup unsalted butter; softened
½ teaspoon sea salt
1½ cups light corn syrup
6 ounces semi-sweet chocolate
4 eggs; lightly beaten
1½ teaspoons vanilla
2½ cups Pecan Valley Pecan Pieces
1. Preheat oven to 350ºF. Grease bottom and sides of baking pan, be sure the sides of the pan are 1-inch high.
2. In a large bowl with mixer at medium speed, beat flour, 1 cup sugar, butter and salt until mixture resembles coarse crumbs. Press firmly and evenly into the pan. Bake in preheated oven for 20 minutes.
3. Meanwhile, in a 3 quart saucepan, stir syrup and chocolate over low heat just until chocolate is melted. Remove from heat and stir in remaining sugar, then eggs and vanilla until blended. Stir in pecans. Pour filling over hot crust, spread evenly and bake in preheated oven for 30 minutes or until filling is firm around the edges and slightly soft in center. Cool in pan on wire rack.
Makes 48 bars