| | Directions | | Heat oven to 350°F. Combine all crust ingredients except pecans in bowl. Beat at medium speed until mixture resembles fine crumbs. Press onto bottom of ungreased 13x9 baking pan. Place pecans evenly over unbaked crust. Combine 2/3 c. butter and 1/2 c. brown sugar in 1 qt. saucepan. Cook over medium heat, stirring constantly until entire surface of mixture begins to boil, stirring constantly for 1 minute. Pour mixture evenly over pecans and crust. Bake for 18-22 minutes or until entire caramel layer is bubbly. Do not over bake. Remove from oven. Immediately sprinkle with chips; allow to melt slightly. Swirl melted chips over bars leaving some whole for marbled effect. Cool completely. Cut into bars. |
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| Ingredients | | - |  | CRUST |
| - | | 2 cups all purpose flour |
| - | | 1 cup firmly packed brown sugar |
| - | | 1/2 cup real butter |
| - | | 1 cup Pecan Halves |
| - | | TOPPING |
| - | | 2/3 cup real butter |
| - | | 1/2 cup firmly packed brown sugar |
| - | | 1 cup real semisweet chocolate chips |
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