Makes 32 servings, 1 square each.
3/4 cup corn syrup
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, chopped
1 cup chopped toasted pecans

GREASE 8x5-inch loaf pan. Arrange 6 (1-inch-wide) strips of wax paper in pan, with ends of paper extending over sides of pan. Set aside.
Microwave corn syrup and chocolate in large microwaveable bowl on HIGH 2 to 3 min. or until chocolate is completely melted when stirred.
Stir in pecans. Cool 5 min.
POUR into prepared pan; spread to form even layer.
REFRIGERATE at least 3 hours or overnight until set.
Remove fudge from pan, using wax paper handles.
Cut fudge into 32 (1-inch) squares. Store in tightly covered container in refrigerator.