
The ingredients:
1/2 cup butter, softened
2 cups packed brown sugar
3 eggs
1 tsp. vanilla extract
1/2 tsp. almond extract
2 cups flour (I used part whole-wheat)
1/2 tsp. salt
1-1/2 cups chopped pecans
2 squares (1 ounce each) unsweetened chocolate, melted and cooled
ICING:
1/2 cup butter, softened
3 cups powdered sugar
3-4 Tbs. milk
1 tsp. vanilla extract
GLAZE:
1/2 cup semisweet chocolate chips
2 tsp. shortening
In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add extracts; beat well. Combine flour and salt; add to creamed mixture. Stir in pecans (batter will be thick). Divide batter in half; stir chocolate into one portion. Alternately spoon plain and chocolate batters into a greased 13x9x2" baking pan. swirl with knife.
Bake at 350° for 16-20 minutes or until done. Cool completely on a wire rack.
For icing, in a large mixing bowl, cream butter and powdered sugar. Add milk and vanill; beat until smooth. Spread over bars.
For glaze, melt chocolate chips and shortening in a heavy saucepan or microwave; stir until smooth. Drizzle over bars. Let stand until chocolate is completely set before eating. Makes 24 servings.

Enjoy!