Temptation squared: Classic cookie bars recipe from 1987
Chunky chocolate cookie squares recipe
2-1/2 cup unsifted flour
1 tsp. baking soda
1/2 tsp. salt
3/4 cup butter, softened
1 cup firmly packed brown sugar
3/4 cup Karo light or dark corn syrup
1 tsp. vanilla
1 cup chopped pecans
1 (8 oz.) pkg. Bakers semi-sweet chocolate or 2 (4 oz.) pkgs. Baker’s German sweet chocolate, cut into large (1/2 inch) chunks
Mix flour, baking soda, and salt; set aside. In large bowl with mixer at medium speed, beat butter and sugar until fluffy. Slowly beat in corn syrup, then egg and vanilla.
Beat in flour mixture until blended. Stir in pecans and half the chocolate chunks.
Spread evenly in ungreased 15-1/2 x 10-1/2 x 1-inch pan. Sprinkle remaining chocolate on top. Bake in 350 degree oven 30 minutes or until lightly browned. Cool on rack. Cut into 2 1/2 inch squares.
Makes 2 dozen bar cookies