Crust:
1 1/4 c. Flour
3 Tbsp. Granulated Sugar
1/4 tsp. Salt
1/2 c. Unsalted Butter, cold, cut into small pieces
1 Tbsp. Light Cream, more if needed

In mixing bowl combine flour, sugar, salt and butter.
Using a pastry blender combine until mixture is crumbly.
Sprinkle cream over mixture and stir with fork until mixture holds together.
Add a little more cream if needed.
Gently pat mixture into bottom of a greased 9″ x 13″ pan.
Refrigerate 30 minutes.
Bake 10 minutes at 350°F until edges are golden brown.
Remove to a wire rack and let stand 5 minutes.
Spread topping evenly over crust.
Bake 20-24 minutes until topping is a golden brown.
Remove from oven and let stand on wire rack until cooled to warm.
Scatter chocolate chips over top.
Let stand until chocolate chips melt.
Spread chocolate evenly over topping.
Sprinkle remaining chopped pecans over chocolate layer.
Let stand until chocolate sets up.
Cut into bars.
Store in air tight containers.

Topping:
3 c. Pecans, chopped
3/4 c. Unsalted Butter
1 c. plus 2 Tbsp. Brown Sugar
1/4 tsp. Salt
1/4 c. Light Corn Syrup
2 Tbsp. Light Cream
2 1/2 tsp. Vanilla
1 c. (6 oz. Bag) Semi Sweet Chocolate Chips

Scatter chopped pecans on cookie sheet.
Bake 6-8 minutes at 350°F until nicely browned.
In a medium saucepan combine butter, brown sugar, salt, corn syrup and cream.
Over medium heat bring mixture to a boil, stirring constantly.
Remove from heat, stir in vanilla and 2 1/4 c. pecans.