Categories: dessert, nondairy, not tried

Ingredients

• 1 1/2 cups Bisquick mix
• 1 cup powdered sugar
• 1/4 cup firm butter or margarine
• 4 eggs, beaten
• 1 cup dark corn syrup
• 1/4 cup butter or margarine, melted and cooled
• 1 teaspoon vanilla
• 1 cup semisweet chocolate chips
• 1 1/2 cups chopped pecans (6 ounces)

Directions

1. Heat oven to 350 degrees.

2. Stir together Bisquick mix and powdered sugar in medium bowl.

3. Cut in firm butter, using pastry blender or crisscrossing 2 knives, until crumbly.

4. Press firmly in bottom of rectangular pan, 13 by 9 by 2 inches.

5. Bake 15 minutes; cool.

6. Beat eggs, corn syrup, melted butter, and vanilla in large bowl with spoon until smooth.

7. Stir in chocolate chips, and pecans.

8. Pour over crust.

9. Bake 25 to 30 minutes or until golden brown and set.

10. Refrigerate at least 2 hours until chocolate is firm.

11. For bars, cut into 6 rows by 6 rows.

12. Hint: Use the size of pan specified in the recipe. Bars made in a larger pan will be dry and overbaked; those made in a smaller pan will be underbaked.

13. High Altitude changes: Use 1 3/4 cups Bisquick mix. In step 1, bake 20 minutes. In step 3, bake 30-35 minutes.

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