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3/4 pound Velveeta
1 cup margarine
6 squares unsweetened chocolate
2 tbsp. light corn syrup
2 pounds powdered sugar, sifted
1-1/2 cups chopped pecans
1 tsp vanilla

Heat Velveeta, chocolate and corn syrup in 3 quart saucepan over medium heat till melted. Gradually add the sugar, beat with electric mixer on medium till smooth. Add pecans and vanilla. Pour into greased 13x9 baking pan. Smooth surface, cover. Refrigerate several hours. Cut into squares.