1
: Combine flour and sugar; cut in 1/2 cup (125 mL) butter to form a soft dough.
2
: Press into parchment paper-lined 8" (2 L) square baking pan. Bake at 350°F (180°C) 12-15 minutes or until lightly golden.
3
: In saucepan, combine Eagle Brand, corn syrup and remaining butter. Cook over medium-low heat, stirring constantly until mixture turns a light caramel colour. Spread over warm crust.
4
: Top at once with chocolate and pecans.
5
: Chill; cut into 20 triangles.