Ingredients
- 2 eggs
- 325 gr brown sugar
- 220 gr flour
- 200 gr sugar
- 170 gr semisweet chocolate chips
- 110 gr butter
- 80 ml milk
- 70 gr butter
- 60 gr unsweetened baking chocolate
- 7 gr vanilla
- 6 gr baking powder
- 1 package caramel pecan frosting
Heat oven to 350 deg. Grease 13x9 inch pan. In large bowl, cream brown sugar and half cup butter. Blend in vanilla and eggs; mix well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder and salt; mix well. Divide dough into 2 parts; stir chocolate into half of dough. Drop each dough by large tablespoonfuls randomly into prepared pan; spread evenly. Bake at 350 deg. for 17 to 22 minutes or until golden brown. Cool. Spread filling over bars. Freeze bars for about 30 minutes. In small saucepan combine sugar, 5 tablespoons butter and milk. Boil 1 minute, stirring constantly. Remove from heat; stir in chocolate chips until melted and smooth. Pour topping over bars. Refrigerate about 30 minutes; cut into bars. Store in refrigerator. 24 bars. Typos by Pat Asher. Recipe By : Chocolate Lovers II, Pillsbury
