¾ cup butter or margarine, softened
1 cup firmly packed brown sugar
¾ cup dark corn syrup
1 egg
1 teaspoon vanilla extract
2½ cups self-rising flour
½ cup chopped pecans
1 8-ounce package semisweet chocolate, cut into ½-inch chunks

Preheat oven to 350°F.

In a large mixing bowl, cream butter and brown sugar until light and fluffy.  Beat in corn syrup.  Add egg and vanilla, beating until well blended.  Beat in flour until blended.  Stir in pecans and half the chocolate chunks.  Spread evenly in an UNGREASED 15x10-inch jelly-roll pan.  Sprinkle remaining chocolate pieces on top.

Bake for 30 minutes or until lightly browned.  Cool in pan on a wire rack.  Cut into squares.

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