Combine flour, 3/4 cup brown sugar and 1/2 cup butter. Blend until crumbly. Pat firmly onto bottom of ungreased 9x13 inch pan. Sprinkle pecan halves over unbaked crust. Set aside. In a 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 caramel over pecans and crust.
Bake at 350 degrees F for 18-20 minutes or until caramel layer is bubbly and crust is light brown. Remove from oven and immediately sprinkle with chocolate chips. Spread chips evenly as they melt. Cool completely before cutting.
By Robin from Washington, IA
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Crust:
For crust:
Mix flour, brown sugar and butter 2 to 3 minutes at medium speed until well mixed and particles are fine. Pat firmly into ungreased 9x13 pan. Sprinkle with pecans.
For Caramel Layer:
Cook brown sugar and butter in heavy saucepan over medium heat. Stir constantly until mixture begins to boil. Boil 1 minute. Pour evenly over crust.
Bake at 350 degrees F for 18-20 minutes or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven.
Immediately sprinkle chocolate chips on top. Allow chips to melt slightly 2-3 minutes. Slightly swirl chips as they melt, leaving some of the chips whole to give a marble effect.
Cool and cut.
By Robin from Washington, IA
Mix flour, 1 cup brown sugar, 1/2 cup margarine, and butter flavoring until crumbly. pat in 9x13 inch ungreased pan. Sprinkle pecans on top. Mix 2/3 cup butter, 1/2 cup brown sugar and brown sugar flavoring in heavy pan over medium heat. Boil one minute stirring constantly. Pour evenly over pecans and crust. Bake at 350 degrees F for 18-22 minutes or until caramel is bubbly. Remove from oven and sprinkle chocolate chips on top. Cool before cutting.
By Robin from Washington, IA
