Recipe - Chocolate Chip-Toffee Scones - Fresh Cream Cafe

One half cup SemiSweet Chocolate Chips
1 Unbaked 8inch Pie Shell
2 Eggs; Lg
Three fourths cup Dark Corn Syrup
One half cup Sugar
One fourth cup Butter Or Regular Margarine
One fourth teaspoon Salt
Three fourths cup Pecan Halves

Melt the butter or regular margarine and set aside.
Sprinkle the chocolate chips over the bottom of an 8inch unbaked pie
shell. Freeze at least 1 hour.
Combine eggs, corn syrup, sugar, melted butter, and salt in a bowl. Beat
until well blended, using an electric mixer set to medium speed. Stir in
the pecans and pour over the chocolate chips in the pie shell. Bake in a
375 degree oven for 50 minutes or until the custard is set. Cool on a wire
rack.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini