2 cups all purpose flour

1 3/4 cups (packed) Billington's Dark Brown Molasses Sugar or Wholesome Sweeteners Organic Dark Brown Sugar

1 1/2 cups (3 sticks) unsalted butter, room temperature

3 tablespoons whipping cream

1 cup pecan halves, toasted

3/4 cup semisweet chocolate chips (about 5.5 ounces)

Preheat oven to 350 degrees F.  Mix flour, 1 cup dark brown sugar, and 3/4 cup butter in processor until well blended and crumbly.  Press mixture evenly into ungreased 9x13x2-inch metal baking dish.  Bak until crust is light golden, about 15 minutes.  Maintain oven temperature.

Meanwhile, bring remaining 3/4 cup dark brown sugar, 3/4 cup butter and cream to boil in small saucepan over high heat, stirring until sugar dissolves.  Boil 1 minute, stirring occasionally.  Remove caramel from heat.

Sprinkle pecans over crust.  Pour caramel over pecans.  Bake until bubbles form and color darkens, about 20 minutes.  Remove from oven and sprinkle with chocolate chips.  Let stand until chocolate melts, about 5 minutes.  Using offset spatula, spread chocolate enely over top.  Chill bars until chocolate sets, about 20 minutes.  Cut into 1-inch squares.