3/4 cup granulated sugar
1/3 cup butter or margarine
2 tablespoons water
4 cups (24 ounces) semisweet chocolate chips, divided
1 teaspoon vanilla extract
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoon shortening
1/2 cup chopped pecans, toasted

In saucepan over medium heat, bring sugar, butter and water to a boil; remove from heat. Stir in 1 cup of chocolate chips and vanilla extract; stir until smooth. Cool for 5 minutes. Beat in eggs, one at a time, until well mixed.

Combine flour, salt and baking soda; stir into chocolate mixture. Stir in another cup of chips. Pour into a greased 9-inch square baking pan. Bake at 325 degrees F for 35 minutes. Cool completely.

Place in the freezer for 30 to 40 minutes (do not freeze completely).

Cut into bars.

In microwave or double boiler, melt remaining chips with shortening; stir until smooth. Using a small fork. dip brownies to completely coat; shake off excess. Place on wax paper-lined baking sheets. Immediately sprinkle with nuts. Allow to harden. Store in an airtight container in a cool place.

Yields 3 dozen.