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 (9 inch) unbaked pie crust
Cool Whip

Preheat oven to 375 degrees. 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 for 25 to 35 minutes or until top is a deep golden brown. Cool. Garnish with Cool Whip and additional melted chocolate chips. Store in refrigerator.