Pecan Shortbread Chocolate Squares

This falls into the category of "it can't get any easier than this"!
9x13 pan 350F(aka HealthPsych Friendly Recipe) It's a good thing we took pictures because they're officially all gone - gobbled by the chocolate gnomes who reside somewhere in the house.

Base

2 cups all-purpose flour

1/2 cup sifted icing sugar

2 tblp cornstarch

1/4 tsp salt

3/4 cup butter

Line a 9x13 pan with parchment paper long enough to extend over the edge to make for easy removal from the pan. Using butter is what makes it taste so good, but I guess you could substitute margarine.

Combine all dry ingredients and then cut butter into the mixture with a pastry blender or fork until it resembles course crumbs. Pat into bottom of pan.

Add a layer of coarsely chopped pecans to cover crust.

Filling

1 cup butter

3/4 cup light brown sugar

Combine butter and sugar in small saucepan, cook over medium heat stirring constantly til boiling. Cook 2 minutes longer. Drizzle over the pecan and shortbread layer. (You have to work fast here as the caramel becomes hard to spread) Bake in 350 degree oven for 18-20 minutes or until caramel layer is bubbly and crust is light brown. Remove from oven.

Topping:

1 pkg of chocolate chips (I used Hershey's milk chocolate chips).

Immediately sprinkle a full package of chocolate chips over the top. Spread the chocolate evenly as the chips melt. Cool completely and allow chocolate to set before cutting into bars. This may take several hours or overnight. Do Not cool in fridge.