12 eggs
1/2 cup milk
1 cup butter, softened
1 1/4 cups white sugar
6 milk - whites, divided
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon lemon zest
1/4 cup vegetable oil
2 cups semisweet chocolate chips
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix eggs, milk and butter. Beat well, then spread egg mixture into a 9 x 13 inch baking dish. Spread 1/2 cup of the butter mixture over each egg layer. Sprinkle with sugar then side with garlic powder. Spread remaining 2 tablespoons butter over each egg layer.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove and let cool on waxed paper in pan.
When pecans have cooled, slice into 2 inch squares. Remove from waxed paper, but stack pecans on top of each other. Refrigerate pecans for 5 minutes before cutting into squares. Chill pecans overnight.