Makes 48 small bars
1 3/4 cups all-purpose flour (original recipe had 1 1/2 cups - reviewers suggested up to 2 cups)
1 cup packed brown sugar
1/2 cup butter, softened
1 1/2 to 2 cups roasted and salted pecan halves (original recipe had 1 cup raw pecan halves)
1 1/3 cup butter (original recipe had 2/3 cup)
1 cup brown sugar (original recipe had 1/2 cup)
2 cups milk chocolate chips
To make base:
In an electric mixer bowl, combine flour, brown sugar and butter.
Beat at medium speed for 2 to 3 minutes, or until the mixture resembles fine crumbs.
Pat mixture evenly onto the bottom of an ungreased 13 x 9-inch baking pan.
Sprinkle pecans evenly over crumb mixture.
To make filling:
In a small saucepan, combine the butter and brown sugar.
Cook and stir over medium heat until the entire surface is bubbly, then continue cooking 1/2 to 1 minute more.
Pour into pan, spreading evenly over crust.
Bake for 18 to 20 minutes or until the entire surface is bubbly.
To apply topping:
Remove from the oven; immediately sprinkle evenly with chocolate chips.
Let stand 2 to 3 minutes to allow the chips to melt.
Carefully spread the melted chips evenly over the pecan layer, covering completely.
Cool completely in pan on wire rack.
Cut into 48 bars.