Chocolate Chip Pecan Bars

I made these bars the first time for last Christmas, and they are deeelicious! I start cookie and bar making the first week in October and don't stop until the week of Christmas, so we have bunches of them to eat and give away. This was by far one of our favorites. They are similar to turtle bars. When I was fine-tuning the recipe for the blog, I made three batches in one week. I know, I know, my poor family. But, they have to endure in whatever capacity they can. Also, below the photo of the bars is a picture of a butterfly that lingered on our front lawn for quite a while. The pic was taken by my oldest blessing. I've posted a couple of photos of hers online, and I think she's becoming quite the photog! Enjoy the bars and the butterfly.

Chocolate Chip Pecan Bars

Front Yard Butterfly

Chocolate Chip Pecan Bars
Ingredients:

Crust:

2 cups flour (we use Costco's unbleached and multi-grain flours blend)
1 cup brown sugar, packed
1/2 cup vegan margarine, softened or room temperature

Caramel Layer:

1 cup pecan halves, unchopped (I tried walnuts, but pecans seemed to taste better)
1/2 cup plus 3 Tbs. vegan margarine
1/2 cup brown sugar, packed

Topping:

1 cup vegan chocolate chips

Directions:

Preheat the oven to 350 degrees.

For the crust: In a large mixing bowl put all of the crust ingredients. Mix on low speed, slowly working up to medium, and mix until well-blended, about three minutes. Press mixture into a 9 x 13 cake pan, making sure it is as level as possible and pressed down.

For the caramel layer: Spread the pecan halves over the crust, making sure that they are only in one layer. In a small pot, melt the margarine and add the brown sugar. Stir constantly over medium heat, until it is bubbling. Continue stirring and letting it bubble for one minute. Pour over the crust and pecans. Bake in the oven for 22 minutes.

Topping: Sprinkle the chocolate chips over the top of everything as soon as possible after removing from the oven. Take a butter knife and carefully press down a few chips here and there. Cool on a rack. Once completely cool, refrigerate for at least 20 minutes before serving to harden the chocolate. Cuts into 24 to 28 bars.

So good. I like to scour baking books and veganize recipes, and this is one of the lucky ones. Feeds more than five hungry vegans, if those other people hurry before we eat them all!