1 1/2cupssemisweet chocolate chipsa mix of dark and semi-sweet is nice
1heaping cup mini Rolo candiessliced in half
3/4cupfirmly packed brown sugar
3/4cuplight corn syrup
3large eggslightly beaten
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through.
Line the inside of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides, and smooth, tucking the foil neatly along the corners. Lightly grease foil.
Pulse flour, sugar, cocoa, and butter in a food processor 5 to 10 times, until mixture resembles coarse meal. Transfer to the pan, and press the mixture on the bottom and partway (about 3/4") up the sides of the prepared pan. Press to firm and even out.
Bake the crust at 350° for 15 minutes. Remove from oven, and immediately sprinkle chocolate chips and Rolos over crust. Cool completely on a wire rack (about 20 minutes).
Whisk together the brown sugar, corn syrup, melted butter, and eggs until smooth. Stir in the toasted pecans, and spoon into prepared crust.
Bake at 350° for 25 to 30 minutes or until golden and set. Cool completely on a wire rack (about 1 hour), then chill 1 hour in the fridge to completely set the bars. Carefully lift the "pie" from pan, using foil sides as handles. Transfer to a cutting board; cut into bars using a sharp serrated knife.
Chocolate Caramel Pecan Pie Bars was originally published on https://soupaddict.com/2013/11/chocolate-caramel-pecan-pie-bars/