- 2 cups all-purpose flour (I used 1 cup all-purpose and 1 cup whole wheat)
- 1 cup firmly packed brown sugar
- 1/2 cup salted butter, softened
- 1 cup pecan halves
- 2/3 cup salted butter
- 1/2 cup firmly packed brown sugar
- 1 cup semi-sweet chocolate chips
Heat oven to 350 degrees F. Combine all crust ingredients except pecans in large bowl. Beat at medium speed until mixture resembles fine crumbs. Press onto bottom of ungreased 13×9 baking pan. Place pecans evenly over unbaked crust.
Combine 2/3 cup butter and 1/2 cup brown sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Continue cooking, stirring constantly, 1 minute. Pour mixture evenly over pecans and crust.
Bake for 18-22 minutes or until entire caramel layer is bubbly. DO NOT OVERBAKE
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.
Store at room temperature in loosely covered container.
Yields 36 bars.