- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 3/4 cup cold butter
- 1 1/2 cups chopped pecans
- 1 (12 ounce) jars caramel ice cream topping, warmed
- 1 (11 1/2 ounce) packages milk chocolate chips
1Preheat oven to 350* F.
2Combine flour and brown sugar in a bowl; cut in butter until crumbly.
3Press into bottom of an ungreased 13x9x2 inch baking pan.
4Top with pecans; drizzle warmed caramel topping evenly over pecans.
5Bake at 350* F for 15-20 minutes or until caramel is bubbly.
6Place on wire rack. Sprinkle with chocolate chips; let stand 5 minutes, then spread chocolate chips over caramel-pecan layer.
7Cool for at least 6 hours at room temp or until chocolate has set (chilling may cause chocolate to appear dull). Cut into bars.