1/3 c. shortening
1/2 c. brown sugar
2 egg yolks, well beaten
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt

Cream shortening and sugar. Add egg yolks, beating until light and fluffy. Blend in dry ingredients. Press into greased 7 x 11-inch pan. Bake at 350 degrees for 10 minutes. Cover evenly with Caramel Topping.

CARAMEL TOPPING:

Beat 2 egg whites to a soft peak stage. Add 1 cup brown sugar; gradually beat until stiff. Beat in 1 teaspoon vanilla. Fold in 1 cup chopped nuts and 3/4 cup chocolate chips. Spread over crust.

Bake at 325 degrees for 25 minutes.