Crust:

1 1/2 C Flour

3 T Sugar

1/4 t Salt

1/2 C Butter (Cubes)

1 T Cream (or milk)

Grease 13X9 pan.  In med. bowl stir together flour sugar salt. 

Using pastry blender cut in the butter until a fine meal. 

Sprinkle cream over flour mix and knead until it sticks together (add cream 1 T max).  

Press into pan.  Refrig. 30 mins.  Bake @ 350 10 mins.  Cool 15 mins.

Topping:

3 C Chopped pecans.  Spread on cookie sheet and toast 6 to 8 mins.  Remove and place in medium bowl.  Reserve 1/2 C.

3/4 C Butter

1 C + 2 T packed Brown Sugar

1/4 t Salt

1/4 C Light Corn Syrup

2 T Cream

2 1/2 t Vanilla

1 C Semi-Sweet Ch.Ch.

In med. sauce pan combine Butter Brown Sugar Salt Corn Syrup Cream. 

Bring to a boil - stirring - 4 mins   Remove from heat and add vanilla & pecans.

Pour over crust. 

Bake 20-24 mins.

Cool 5 mins.

Sprinkle with Ch.Ch. & Pecans

Store in Airtight Container.