• 1½ cups all-purpose flour
• 1½ cups brown sugar; firmly packed and divided
• ½ cups unsalted butter, softened
• 1 cup pecan halves
• ⅔ cups unsalted butter
• 1 cup milk chocolate pieces

1. Preheat oven to 350ºF.
2. Combine flour, 1 cup brown sugar and softened butter in large mixer bowl. Beat at medium speed of electric mixer 2 to 3 minutes or until mixture resembles fine crumbs. Pat mixture evenly onto bottom of ungreased 13-inch-by-9-inch baking pan. Sprinkle pecans evenly over crumb mixture.
3. In small saucepan combine ⅔ cups butter and the remaining ½ brown sugar. Cook and stir over medium heat until entire surface is bubbly. Cook and stir ½ to 1 minute more. Pour into pan, spreading evenly over crust.
4. Bake in preheated oven for 18 to 20 minutes or until entire surface is bubbly. Remove from oven; immediately sprinkle with chocolate pieces. Let stand 2 to 3 minutes to allow chocolate to melt; use knife to swirl chocolate slightly. Cool completely in pan on wire rack. Use sharp knife to cut into 48 bars.

Makes 48 bars