1¼ cups self-rising flour
¼ cup sugar
½ teaspoon ground cinnamon
½ cup butter or margarine, softened
1 cup chopped pecans
¼ cup butter or margarine
1 1-ounce square semisweet chocolate
3 eggs
1¼ cups firmly packed brown sugar
1 teaspoon vanilla extract
Confectioners’ sugar

Preheat oven to 350°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a large mixing bowl, combine flour, sugar, cinnamon, and butter; mix until mixture resembles coarse crumbs.  Add pecans; toss until well combined.  Press into prepared baking pan.

Bake for 10 minutes or until golden brown.

In a small saucepan, combine butter and chocolate.  Cook over low heat, stirring constantly, until chocolate is melted.  Remove from heat.  Add eggs, brown sugar, and vanilla; beat until well blended.  Pour over the prepared crust.

Bake 20 minutes or until the top is set.  Cool on a wire rack.  Dust with confectioners’ sugar.  Cut into bars.

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