from Heather on RV.Net Open Roads Forum
2 cups all-purpose flour
¾ cup light brown sugar, packed
½ cup butter, softened
1 ½ cups pecans, coarsely chopped
½ cup light brown sugar, packed
⅔ cup butter
1 ½ cups milk or semisweet chocolate chips
Combine flour, 3/4 cup brown sugar and 1/2 cup butter; blend until crumbly. Pat mixture firmly onto bottom of ungreased 9x13-inch baking pan. Sprinkle pecans over the unbaked crust. Set aside.
In small saucepan, combine 1/2 cup brown sugar and 2/3 cup butter.
Cook over medium heat, stirring constantly, until mixture begins to boil. Boil for one minute, stirring constantly.
Drizzle the hot caramel mixture over pecans and crust.
Bake at 350° for 18 to 20 minutes or until caramel layer is bubbly and crust is light brown.
Remove from oven and immediately sprinkle with chocolate chips. Use a small spatula or butter knife to spread chips evenly as they melt. Cool completely before cutting into squares.