ATTENTION Triple 7s - do NOT look at this, you have been warned :smile2:. Oh my gosh, these are good! I had planned to make 'em at Christmas, but there were SO many other treats, I didn't. Had the ingredients here, so Saturday when it was rather nasty outside, I felt like baking. In the words of Rachael Ray, "YUM-O!" The pecan pie part sorta sinks into/melds with the crust, and the added chocolate is scrumptious. (I'm sure you could leave the chocolate out if you wanted, they'd still be good - just thinner.) I was gonna wait and post this recipe for Christmas '08, but I think these would make great Valentine treats as well. Don't see why you couldn't take a heart-shaped cookie cutter and use that to cut 'em after they cool. It would make a nice gift for someone (hint hint brothers, most ladies would like this better than BOUGHT candy), and you'd get to eat all the l'il scrappy pieces yourself :cool2:! Chunky Pecan Pie Bars CRUST: 1 1/2 cups all-purpose flour; 1/2 cup (1 stick) butter, softened; 1/4 cup packed brown sugar FILLING: 3 large eggs 3/4 cup corn syrup 3/4 cup granulated sugar 2 Tbsp. butter, melted 1 tsp. vanilla extract 1 3/4 cups (11.5-oz. pkg.) semi-sweet chocolate chunks (I did not want quite this much chocolate in mine, and I used SS chocolate chips - about 1 1/4 cups.) 1 1/2 cups coarsely chopped pecans, toasted Preheat oven to 350 degrees. Grease 13x9-inch baking pan. Crust: Beat flour, butter, and brown sugar in small mixer bowl until crumbly. Press into pan. Bake for 12 to 15 minutes or until lightly browned. Filling: Beat eggs, corn syrup, granulated sugar, butter, and vanilla in medium bowl with wire whisk. (I used the hand mixer on low, already had it out.) Stir in chunks/chips and nuts. Pour evenly over baked crust. Bake for 25 to 30 minutes or until set. Cool completely in pan on wire rack. Cut into bars. Makes about 36 bars.