Servings: 16 to 24

2 c. all-purpose flour 2 c. all-purpose flour
¼ brown sugar, packed ¼ brown sugar, packed
¼ tsp salt ¼ tsp salt
¾ c. cold butter, cubed ¾ c. cold butter, cubed
4 eggs 4 eggs
1½ c. corn syrup 1½ c. corn syrup
1  c. sugar 1  c. sugar
2 Tbs flour 2 Tbs flour
3 Tbs butter, melted 3 Tbs butter, melted
1½ tsp vanilla extract 1½ tsp vanilla extract
¼ tsp salt ¼ tsp salt
2 c. chopped pecans 2 c. chopped pecans
10 oz semi-sweet chocolate chips 10 oz semi-sweet chocolate chips

Preheat oven to 350°.
In a large bowl, mix flour, sugar and salt; cut in cold butter using a pastry cutter or food processor until mixture resembles coarse crumbs. Press into a greased 9x13 inch baking pan (ungreased if using a no-stick pan like I did).
Bake 15 to 20 minutes, until edges are very light golden brown.
While crust is baking, beat together eggs, corn syrup, flour, sugar, salt, vanilla and melted butter. Stir in pecans.
Remove crust from oven and spread chocolate chips evenly over warm crust. Spread filling over chocolate chips.
Cover with foil and return pan to oven. Bake for 15 minutes, remove foil and bake for an additional 15 to 20 minutes or until bubbling, filling is set and knife inserted 1-inch from edge comes out clean. Remove from oven and let cool before serving.
Cool completely in pan on a wire rack. Cut into bars.