1 1/4 c. all-purpose flour
1/3 c. packed dark brown sugar
1/3 c. butter (5 tbsp. plus 1 tsp.), at room temp.

TOPPING:

1/4 c. butter
1/4 c. packed dark brown sugar
1/2 c. semi-sweet chocolate chips
1/2 c. pecans, chopped

Heat oven to 350 degrees. Line an 8 or 9 inch square pan with foil. Lightly grease foil.

To make crust, mix flour and sugar in a large bowl. Add butter and cut in with pastry blender or 2 knives until mixture resembles coarse crumbs. Press evenly over bottom of prepared pan. Bake 15 minutes or until top looks dry and tiny cracks appear.

Meanwhile, to make topping, put butter and sugar in a small saucepan over medium heat. Stir until mixture comes to a full boil. Boil, stirring, 30 seconds. Remove from heat. Sprinkle chocolate chips and pecans over crust. Using a large spoon, drop spoonfuls hot butter mixture over chips and nuts. (Entire surface won't be covered.)

Bake 10 to 12 minutes until topping is bubbly. Cool in pan on wire rack 15 minutes. Lift foil by ends onto cutting board. Cut in bars. Cool completely on foil.