1 3/4 C packed dark brown sugar
3 sticks softened, unsalted butter
3 T heavy cream
1 C toasted pecan halves
3/4 C semisweet chocolate chips
Preheat oven to 350 degrees. Mix flour, 1 cup brown sugar and 3/4 cup butter in processor until well blended and crumbly. Press mixture evenly into ungreased 9x13 metal baking dish. Bake until crust is light and golden brown; about 15 minutes. Maintain oven temperature. Meanwhile, bring remaining 3/4 cup brown sugar, 3/4 cup butter and cream to boil in saucepan over high heat, stirring occasionally. Remove from heat. Sprinkle pecans over crust. Pour carmel over pecans. Bake until bubbles form and color darkens; about 20 minutes. Remove from oven and sprinkle with chocolate chips. Let stand until chocolate melts. Using offset spatula, spread chocolate evenly over top. Chill bars until chocolate sets and cut.
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