Preheat oven to 350°F.
For Cookie Crust: Spray 13 x 9-inch baking pan with cooking spray. In large bowl with mixer at medium speed beat flour, margarine, sugar and salt until mixture resembles coarse crumbs; press firmly into bottom and 1/4 inch up side of prepared pan.
Bake 15 minutes or until golden brown.
For Filling: Combine corn syrup and chocolate chips in large, heavy saucepan. Stir over low heat just until chocolate melts.
Remove from heat. Beat in sugar, eggs and vanilla until blended. Stir in pecans. Pour over hot crust; spread evenly.
Bake 30 minutes or until filling is firm around edges and slightly firm in center.
Cool completely on wire rack before cutting.