1-1/4 cups packed light brown sugar, divided
1 cup (2 sticks)cold butter or margarine
1 cup light corn syrup
4 bars (4 oz.) Hershey’s Unsweetened Baking Chocolate, melted
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups coarsely chopped pecans
1. Heat oven to 350°F. Grease 15-1/2×10-1/2×1-inch jelly-roll pan.
2. Stir together flour and 1/4 cup brown sugar in large bowl. With pastry blender, cut in butter until mixture resembles coarse crumbs; press onto bottom of prepared pan.
3. Bake 10 to 15 minutes or until set. Remove from oven. With back of spoon, lightly press crust into corners and against sides of pan.
4. Beat eggs, corn syrup, remaining 1 cup brown sugar, melted chocolate, vanilla and salt; stir in pecans. Pour mixture evenly over warm crust. Return to oven.