1 (6 oz.) pkg. semi-sweet chocolate chips
2 c. pecan halves
1/2 c. firmly packed brown sugar
1/2 c. dark corn syrup
3 eggs
1 tsp. vanilla
1/4 c. peanut butter chips or butterscotch chips (melted)
Put raw crust in 9 inch pie pan. Heat oven to 375. Sprinkle chocolate chips over bottom of pie crust; top with pecan halves.
In small bowl, combine brown sugar, corn syrup, eggs and vanilla; beat well; pour over pecans. Bake at 375 for 25-35 minutes until top is deep golden brown. Cool.
Garnish with melted peanut butter chips and whipped cream. Store in refrigerator. Serves 8-10.
