8 oz. can Pillsbury refrigerated crescent rolls
2/3 c. firmly packed brown sugar
2/3 c. butter
1 - 1 1/2 c. pecan halves
6 oz. pkg. (1 c.) milk chocolate or semi-sweet chocolate chips

Preheat oven to 375 degrees. Separate crescent dough into two large rectangles. Place in ungreased 15 x 10 jelly roll pan. Gently press dough to cover bottom of pan; seal perforations. In small saucepan, combine brown sugar and butter; boil 1 minute. Pour evenly over dough. Sprinkle with nuts. Bake 14 to 18 minutes until golden brown. Remove from oven; immediately sprinkle with chocolate pieces. Slightly swirl pieces as they melt, leaving some pieces partially melted or whole (do not spread evenly; leave a mottled appearance). Cool; cut into bars. Makes 3 to 4 dozen bars.