Caramel Chocolate Pecan Bars

Crust:
2 cups flour
1 cup packed brown sugar
‘1/2 cup margarine, softened
1 cup pecan halves

Filling:
2/3 cup margarine
½ cup packed brown sugar
½ cup butterscotch chips
½ cup semisweet chocolate chips

For crust, in large bowl, combine flour, 1 cup brown sugar and ½ cup margarine. Beat and scrap sides of bowl often, until well mixed and particles are fine, 2 to 2 minutes. Press on bottom of ungreased 13 x 9 baking pan. Sprinkle pecans evenly over unbaked crust.

For filling, in 1-qt. saucepan, combine 2/3 cup margarine and ½ cup brown
sugar. Cook over medium heat, stirring constantly, until mixture comes to
a full boil, 4 to 5 minutes. Boil, stirring constantly, until candy
thermometer reaches 242° or small amount of mixture dropped into ice water forms a firm ball, 1 minute. Pour over pecans and crust. Bake at 350° for
18 to 20 minutes or until entire caramel layer is bubbly.

Immediately sprinkle with butterscotch and chocolate chips. Allow to melt
slightly, 3 to 5 minutes. Swirl chips leaving some whole for marbled effect.

Cool completely; cut into bars.

3 dozen bars