2 tablespoons maple syrup or 2 tablespoons
1 1/2 cups pecans or 1 1/2 cups
semi-sweet chocolate chips
Line 9 x 13 pan with greased foil, making sure you have overhand on each long side to lift out for easier cutting.
Preheat oven 350 degrees.
Place light brown sugar and flour into a bowl, add chilled butter, I usually grate it, and mix with pie blender blade or forks until like peas, as you would a pie crust.
Transfer topan and bake for 12 minutes.
In saucepan heat the butter, add the dark brown sugar, honey and syrup, and cream over medium heat and bring to a boil, stirring to make sure all is combined.Once it has come to a full rolling boil time it for one minute, turn off heat. Remove and pour over the cooked base while still hot and bubbling.
Sprinkle the pecans evenly over the topping.
Return to the 350 degree oven and bake again for another 12 minutes to 15 minutes.
Until the whole carmelly filling is bubbling all over top.
Remove from oven.
Sprinkle with the chocolate chips evenly. Let sit until melted then swirl over top lightly.
Let cool completely.
Lift out of pan, invert, peel off the foil.
Cut ito bars.
Store in air tight container, with waxed paper between each layer.
Stack for gift giving with a small piece of waxed paper between each bar, cello wrap and tie with ribbon. A nice stack of of five works nicely.