4 ounces unsweetened chocolate
1 cup margarine
4 eggs
2 cups granulated sugar
1 cup flour
1/2 teaspoon salt
1 teaspoon vanilla extract

In small saucepan, melt chocolate and margarine together over low heat. Cool.

In large bowl, beat eggs until thick and lemon colored. Add sugar to eggs. Mix, then add chocolate mixture. Mix well.

Mix flour and salt together. Add to sugar mixture. Add vanilla extract. Beat 1 minute. Pour into a greased and floured 14 x 10-inch jellyroll pan. Bake at 325 degrees F for 25 minutes. Cool.

Filling
1/2 cup margarine
4 cups confectioners' sugar
1/4 cup light cream
1/4 cup sherry
1 cup chopped pecans

Beat together all ingredients. Spread over base, and chill well.

Topping
1/2 cup chocolate chips
2 tablespoons margarine
1 1/2 tablespoons water

In small saucepan, melt chocolate chips, margarine and water together over low heat and dribble over the filling. Refrigerate or freeze. Cut into 1-inch squares.