Instructions: Crust: In a large mixing bowl, combine all crust ingredients except pecans. Beat at medium speed, scraping bowl often, until mixture is crumbly, about 2 to 3 minutes. Press on bottom of ungreased 13-by-9-by-2-inch baking pan. Sprinkle pecans evenly over unbaked crust.

Filling Method:
1. Combine butter and brown sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil, 4 to 5 minutes. Boil, stirring constantly, until candy thermometer reaches 242i F or small amount of mixture dropped into ice water forms a firm ball, 2 to 3 minutes.

2. Pour over pecans and crust. Bake in a 350i F oven for 18 to 20 minutes or until caramel layer is bubbly. Remove from oven and immediately sprinkle with butterscotch and chocolate chips; let stand 5 minutes. Swirl chips as they melt, leaving some whole for marbled effect. Cool completely. Cut into bars.

Yield: 36 bars

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.