Chocolate-Pecan Slab Pie

• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1 cup butter, softened
• 3 cups flour
• 1 pkg. (225 g) Baker's Semi-Sweet Chocolate, chopped
• 1-1/2 cups light corn syrup
• 1-1/2 cups packed brown sugar
• 4 eggs, beaten
• 1-1/2 tsp. vanilla
• 2 cups pecan halves

1. Heat oven to 425F.
2. Use pulsing action to process cream cheese, butter and flour in food processor until mixture pulls away from side of container.
3. Shape dough into ball; wrap in plastic wrap.
4. Flatten slightly.
5. Refrigerate 1 hour.
6. Spray 15x10x1-inch rimmed tart pan with removable bottom with cooking spray.
7. (Or, use parchment-lined 15x10x1-inch jelly roll pan.)
8. Unwrap dough; press onto bottom of prepared pan.
9. Place chocolate in large microwaveable bowl.
10. Add corn syrup.
11. Microwave on HIGH 1 min.
12. ; stir until chocolate is completely melted and mixture is well blended.
13. Add sugar, eggs and vanilla; mix well.
14. Stir in nuts.
15. Pour over crust; spread to evenly cover bottom of crust.
16. Bake 15 min.
17. Reduce oven temperature to 350 degrees F. Bake an additional 15 to 20 min.
18. or until chocolate topping is firm around the edges but still slightly soft in the centre.
19. Cool completely.

cream cheese, butter, flour, chocolate, light corn syrup, brown sugar, eggs, vanilla, pecan halves

Taken from www.kraftrecipes.com/recipes/chocolate-pecan-slab-pie-183622.aspx (may not work)