Caramel Pecan Bars

From the kitchen of SteakNPotatoesKindaGurl

• 2 cups all-purpose flour
• 1 cup packed brown sugar
• 3/4 cup cold butter
• 1 and 1/2 cups pecans, chopped
• 1 jar (12 oz) caramel ice cream topping, warmed - I used Smucker's brand
• 1 bag (11.5 oz) milk chocolate chips

In a large bowl, combine flour and brown sugar; cut in butter until crumbly. Press into an ungreased 13-in. x 9-in x 2-in. baking dish. Top with pecans. Drizzle caramel topping evenly over pecans.

Bake at 350 degrees for 15-20 minutes or until caramel is bubbly. Place on a wire rack. Sprinkle with chocolate chips. Let stand for 5 minutes or until chocolate has melted slightly and is spreadable. Spread melted chocolate over caramel layer. Cool at room temperature for at least 6 hours or until chocolate is set. Want them to set faster? Place them in the fridge or freezer to harden and set faster. Cut into 2 dozen bars.

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