From: The Kid- Friendly Food Allergy Cookbook -Leslie Hammond & Lynne Rominger 2004 ISBN#1-59233-054
2 cups Brown Sugar Dough
3 eggs
½ cup sugar
1 ⅓ cup light corn syrup or brown rice syrup
2 Tbsp. butter or dairy free margarine, melted
4 oz. semisweet chocolate chips, melted
1 tsp. vanilla
1 ½ cup chopped pecans
Press the dough into a greased 9 x 13 inch baking pan and bake in a 350º F. oven for 12 minutes. Meanwhile, beat together the eggs, sugar, corn/rice syrup, butter, chocolate and vanilla. Stir in the pecans. Pour over baked crust. Bake in a 350º F. oven for about 30 minutes. Remove and let cool completely before cutting into bars. You may dust with powdered sugar if desired. These taste delicious cold. Keep covered in the refrigerator.
