• Ingredients
  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 3/4 cup cold butter
  • 1 1/2 cups chopped pecans
  • 1 (12 ounce) jar caramel ice cream topping, warmed
  • 1 (11.5 ounce) package milk chocolate chips

Directions

  • In a large bowl, combine flour and brown sugar; cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish.Top with pecans. Drizzle caramel topping evenly over pecans.
  • Bake at 350 degrees F for 15-20 minutes or until caramel is bubbly. Remove to a wire rack. Sprinkle with chocolate chips. Let stand for 5 minutes. Carefully spread chips over caramel layer. Cool at room temperature for at least 6 hours or until chocolate is set. Cut into bars.