The recipe yield is:
Stir sugar and cocoa until cocoa is mixed well. Then, melt together oleo and velveeta on low heat, stirring constantly: When melted, add 1 cup of chopped pecans (or more). Pour into sugar-cocoa mixture and stir, stir, stir. Pour into pans sprayed with Pam and press to edge of pan. Will make 2 cookie sheet pans full or you can half the above mixtures if you want lesser a amount.