Cupcake Substitutes

Are cake mixes just not doing it for you anymore? How about spicing it up a bit?

Use a box mix.  Add 1 extra egg.  Exchange the water for milk.  And finally, double the amount of oil, but use butter instead. So for example, if the recipe calls for 3 eggs, 1 cup of water and ½ cup of oil, you’d do this: 4 eggs, 1 cup milk, 1 cup softened (not melted) butter.

The result is a decadent cake that makes your mouth water!

Cheeseburger Soup

This soup (from the Recipe Critic) was surprisingly delicious! I had my doubts, but it was sooooo good! I'm definitely making this again and again. I doubled the recipe and it made about 5 quarts of soup.

INGREDIENTS

• ½ pound ground beef (use 1 pound)
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• ¼ cup all purpose flour
• 2 cups of Velveeta processed cheese cubed (I used 16 ounces) or- 2 cups shredded cheddar cheese
• 1½ cups milk
• ¾ teaspoon salt
• ¼ to ½ teaspoon pepper
• ¼ cup sour cream

INSTRUCTIONS

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Chocolate Chip Cookie Dough Pie

Pie Crust Dough:

• 1 1/2 C flour
• 1/2 teaspoon salt
• 1/4 C shortening
• 1/4 C butter, cut up, or shortening
• 1/4 cup cold water

Directions for Pie Crust (unbaked):

1. In a medium bowl stir together flour and salt.  Cut in shortening and butter until pieces are pea size.
2. Sprinkle in 1 tablespoon of water at a time until dough is combined.
3. Gather dough into into a ball, kneading gently until it holds together.
4. On a lightly floured surface, flatten the pastry using your hands and then roll pastry from center to edges into a circle about 12 inches in diameter.
5. Place pastry dough in pie plate without stretching it.
6. DO NOT BAKE THE PIE CRUST DOUGH

Filling:

• 2 eggs
• 1 1/2 C flour
• 1/2 C granulated sugar
• 1/2 C packed brown sugar
• 3/4 C real softened butter
• 1 C chocolate chips
• 1 C chopped pecans

Directions for Pie Filling:

1. Beat eggs on high speed until foamy.  Beat in flour, granulated sugar and brown sugar.  Beat in butter.  Stir in morsels and nuts.  Spoon into pie shell.
2. Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean.  Cool on wire rack or serve slightly warm.

Baklava Bars

INGREDIENTS
Cookie Base

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1/2 cup butter or margarine, softened
• 1/2 teaspoon grated lemon peel
• 1 egg

Filling

• 1 1/2 cups chopped walnuts
• 1/3 cup granulated sugar
• 1/4 cup butter or margarine, softened
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 8 frozen mini fillo shells (from 2.1-oz package)

Glaze

• 1/3 cup honey
• 2 tablespoons butter or margarine, softened
• 1 tablespoon packed brown sugar
• 1/2 teaspoon lemon juice
• 1/4 teaspoon ground cinnamon
• 1 teaspoon vanilla

Garnish

• 5 tablespoons honey

DIRECTIONS

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
3. Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.

Chocolate Chip Cookie-Stuffed Pies

INGREDIENTS

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 8 Pillsbury® Ready to Bake!® refrigerated chocolate chip cookies (from 16-oz package)
• 8 milk chocolate candy drops or pieces, unwrapped
• 1 teaspoon sugar

DIRECTIONS

1. Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut eight 3 1/2-inch rounds from each crust. 
2. Place 1 unbaked cookie in center of each of 8 of the rounds; top each with 1 candy, pointed end into cookie. Brush edge of each crust with water. Top with remaining 8 rounds. Press edges together with fork to seal. Brush top of each with water; sprinkle with sugar. 
3.  Bake 10 to 12 minutes or until golden brown.

Chicken and Veggie Alfredo Biscuit Bake

INGREDIENTS

• 2 Pillsbury® Grands!® frozen buttermilk or southern style biscuits (from 25-oz bag)
• 1 cup Alfredo pasta sauce (from 16-oz jar)
• 1 box (7 oz) Green Giant® Immunity Blend frozen broccoli, carrots and pepper strips in an olive oil seasoning
• 1 can (5 to 6 oz) chunk white chicken breast in water, drained
• 1 tablespoon grated Parmesan cheese

DIRECTIONS

1. 1 Heat oven to 375°F. Spray 1-quart casserole with cooking spray. 
2. Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 45 seconds, turning over halfway through microwave time. Cut the biscuits into quarters. (Biscuits should still be cold for easier handling.) 
3. In 1-quart saucepan, heat pasta sauce, vegetables and chicken to boiling over medium-high heat, stirring frequently. Spoon into casserole. Top evenly with biscuit pieces; sprinkle biscuit pieces with cheese. 
4. Bake 40 to 45 minutes or until chicken mixture is bubbly and biscuits are deep golden brown. Let stand 10 minutes before serving.

Mediterranean Pasta

INGREDIENTS

• 2 1/2cups uncooked bow-tie (farfalle) pasta (about 5 oz)
• 1lb uncooked deveined peeled medium shrimp (thawed if frozen), tail shells removed
• 1medium red bell pepper, chopped (1 cup)
• 3cups lightly packed fresh spinach (about 3 oz), stems removed, torn into pieces
• 2tablespoons chopped fresh or 2 teaspoons dried basil leaves
• 1/2teaspoon salt
• 1/3cup sliced kalamata olives or 1 can (2 1/4 oz) sliced ripe olives, drained
• 1cup crumbled feta cheese (4 oz)
• 2tablespoons olive or vegetable oil

DIRECTIONS

1. In 5-quart Dutch oven, cook pasta as directed on package, adding shrimp and bell pepper during last 2 minutes of cooking time. Cook until pasta is tender and shrimp are pink. Drain and return to Dutch oven.
2. Add spinach, basil, salt and olives to pasta mixture; heat over medium heat until hot. Toss with cheese and oil.

Jumbo Burger

Here

Prep Time: 35 Min

Total Time: 1 Hr

Makes: 8 servings

INGREDIENTS

• 1 1/2 lb lean (at least 80%) ground beef
• 1/2 cup ketchup
• 1/3 cup dill pickle relish
• 2 tablespoons yellow mustard
• 4oz cream cheese (half of 8-oz package)
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers Butter Tastin’® refrigerated biscuits (8 biscuits)
• 1 Egg
• 1 teaspoon water
• 2 tablespoons sesame seed

DIRECTIONS

1. Heat oven to 350°F.
2. In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in ketchup, relish, mustard, cream cheese, onion powder, salt and pepper. Cook about 5 minutes, stirring occasionally, until cheese is melted and mixture is creamy. Reduce heat to low.
3. Separate dough into 8 biscuits. Using serrated knife, split each biscuit in half horizontally. Press 1 biscuit half into about 4-inch round. In ungreased non-stick jumbo muffin pan, press round in bottom and 1/2 to 3/4 of the way up side of muffin cup. Repeat with remaining biscuit halves.
4. Divide beef mixture evenly among biscuits in cups. Top with remaining biscuit halves, stretching slightly to cover beef mixture and slightly pressing edges to bottom biscuits to seal.
5. In small bowl, beat egg and water until well blended; brush on top biscuits. Sprinkle with sesame seed.
6. Bake 15 to 20 minutes or until tops are golden brown. Cool in pan 5 minutes before serving.

Strawberry Pretzel Pie

INGREDIENTS

• 1 box refrigerated pie crusts, softened as directed on box
• 1 egg white
• 1 cup crushed pretzels
• 1/4 cup sugar
• 6 tablespoons butter, melted
• 2 packages (8 oz each) cream cheese, softened
• 1 1/2 cups sugar
• 1 container (12 oz) frozen whipped topping, thawed
• 1 bag (16 oz) frozen unsweetened strawberries, partially thawed, sliced
• 1 cup boiling water
• 1 box (8-serving size) strawberry-flavored gelatin

DIRECTIONS

1. Heat oven to 450°F. Unroll 1 crust in 10-inch glass pie plate or 9 1/2-inch deep-dish pie plate. Trim outside edges. Prick bottom and side with fork. Use second pie crust to put a braid on outside rim of crust. Cut crust into 1/4-inch strips, and braid three strips at a time. Brush egg white on crust edge and place braid on, pushing in slightly.
2. Combine crushed pretzels, 1/4 cup sugar and the melted butter. Press into bottom pie crust. Bake 10 to 12 minutes or until crust is golden brown. Cool.
3. Stir together cream cheese and 1 1/2 cups sugar until sugar is dissolved. Carefully fold in whipped topping. Spread in cooled crust, reserving 2 cups filling to decorate pie. Place a flat layer of strawberry slices on top of filling. Mix boiling water and gelatin (with a few ice cubes) to make about 1 2/3 cups gelatin. Thicken slightly and pour over strawberries on pie. Refrigerate pie 8 hours or overnight.
4. Decorate outside edge of pie with 2 cups reserved cream cheese mixture.

Mint Chocolate Torte

Ingredients

• 3/4 cup baking cocoa
• 1/2 cup hot water
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1 cup milk
• 1/2 cup mayonnaise
• 2 eggs
• 2 teaspoons vanilla extract

FILLING:

• 2 cups miniature marshmallows
• 1/4 cup milk
• Dash salt
• 1/8 to 1/4 teaspoon peppermint extract
• 2 to 3 drops green food coloring, optional
• 1 cup heavy whipping cream, whipped

TOPPING:

• 1 cup (6 ounces) semisweet chocolate chips
• 1/3 cup heavy whipping cream

Directions

1. In a small bowl, combine cocoa and water until smooth; set aside. In a large bowl, combine the sugar, flour, baking soda, salt and baking powder. Add the milk, mayonnaise, eggs, vanilla and cocoa mixture; beat on medium speed for 2 minutes.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For filling, combine the marshmallows, milk and salt in a small saucepan; cook and stir over low heat until marshmallows are melted. Remove from the heat; stir in peppermint extract and food coloring if desired. Transfer to a bowl; refrigerate until chilled.
4. Fold in whipped cream. Place bottom cake layer on a serving plate; spread with a third of the filling. Repeat layers twice.
5. For topping, combine chocolate chips and cream in a small saucepan; cook and stir over low heat until chips are melted. Drizzle over top and down sides of cake. Store in the refrigerator.

Slow Cooker Cheese Italian Tortellini

INGREDIENTS

1/2	lb lean (at least 80%) ground beef
1/2	lb bulk Italian sausage
1	container (15 oz) refrigerated marinara sauce
1	cup sliced fresh mushrooms
1	can (14.5 oz) diced tomatoes with Italian herbs, undrained
1	package (9 oz) refrigerated cheese-filled tortellini
1	cup shredded mozzarella cheese or pizza cheese blend (4 oz)

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DIRECTIONS

1. In 10-inch skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain.
2. Spray inside of 4- to 5-quart slow cooker with cooking spray. Mix beef mixture, marinara sauce, mushrooms and tomatoes in cooker.
3. Cover; cook on Low heat setting 7 to 8 hours.
4. Stir in tortellini; sprinkle with cheese. Cover; cook on Low heat setting about 15 minutes longer or until tortellini are tender.

Philly Cheese and Ground Beef Casserole

INGREDIENTS

• 1 1/2 lb lean (at least 80%) ground beef
• 1 package (8 oz) sliced mushrooms
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 slices (1 oz each) provolone cheese
• 2 tablespoons butter or margarine
• 2 large onions, halved and thinly sliced into wedges
• 2 medium red bell peppers, cut into strips
• 2 cloves garlic, finely chopped1 can (16.3 oz) Pillsbury Homestyle original biscuits

DIRECTIONS

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
2. In 12-inch skillet, cook beef, mushrooms, salt and pepper over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain. Place in baking dish. Arrange cheese over beef mixture, overlapping slices if needed.
3. In same skillet, melt butter over medium-high heat. Add onions and bell peppers. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until peppers are crisp-tender. Stir in garlic; cook 1 to 2 minutes longer. Spoon over cheese in baking dish.
4. Separate dough into 8 biscuits. On lightly floured surface, pat biscuits into 5-inch circles. Arrange biscuits over vegetable mixture.
5. Bake 35 to 40 minutes or until biscuits are golden brown on top.

To easily cut peppers, cut a thin slice off bottom of pepper. Set pepper on cutting board, cut side down. Cut strips of pepper from stem down to board, cutting just the flesh and leaving seeds and core attached to stem.

Chocolate Cashew Pie

INGREDIENTS

• 1 refrigerated pie crust, softened as directed on box
• 3/4 cup light corn syrup
• 1/2 cup sugar
• 3 tablespoons butter, melted
• 1 teaspoon vanilla
• 3 eggs
• 1 cup semisweet chocolate chips
• 1 cup cashew halves
• 10 whole cashews
• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 2 tablespoons unsweetened baking cocoa

DIRECTIONS

1. Heat oven to 325°F. Place pie crust in 9-inch glass pie plate; make a decorative edge on crust.
2. In large bowl, using whisk, beat corn syrup, 1/2 cup sugar, the melted butter, vanilla and eggs. Reserve 2 tablespoons chocolate chips. Stir in remaining chips and cashew halves. Pour into pie crust.
3. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until set and golden brown. Cool at least 4 hours.
4. In small bowl, microwave reserved 2 tablespoons chocolate chips on High 45 to 60 seconds or until melted. Dip large end of each whole cashew into melted chocolate. Place on wax paper-lined cookie sheet and refrigerate 15 to 20 minutes or until chocolate is set.
5. In medium bowl, combine whipping cream, 2 tablespoons sugar and the cocoa. Beat until stiff peaks form. Pipe whipped cream around edge of pie; garnish with chocolate-dipped cashews. Store in refrigerator.

If desired, omit unsweetened baking cocoa in whipping cream for a whiter dollop.

Mini Bacon Chicken Pot Pies

INGREDIENTS

• 1 can (10.2 oz) Pillsbury Grands Flaky Layers original refrigerated biscuits
• 1 jar (12 oz) homestyle chicken gravy
• 1 tablespoon cornstarch
• 3/4 cup milk
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon pepper
• 2 cups cubed cooked chicken
• 1 bag (12 oz) Green Giant Valley Fresh Steamers frozen mixed vegetables
• 1 cup refrigerated cooked diced potatoes with onions (from 20-oz bag)
• 1/2 cup shredded Cheddar cheese (2 oz)5 slices bacon, crisply cooked, crumbled

DIRECTIONS

1. Heat oven to 350°F. Spray 5 (10-oz) ramekins or custard cups with cooking spray. Place on large cookie sheet with sides.
2. Separate dough into 5 biscuits; cut each biscuit into quarters. Set aside. In 3-quart saucepan, stir gravy and cornstarch with wire whisk. Stir in milk, thyme, pepper, chicken, vegetables and potatoes. Heat to boiling over medium-high heat, stirring occasionally. Immediately spoon about 1 cup hot chicken mixture into each ramekin; top each with 4 biscuit pieces.
3. Bake 18 to 20 minutes or until biscuits are golden brown. Carefully remove from oven. Sprinkle cheese evenly over tops of biscuits. Bake about 4 minutes longer or until cheese is melted. Sprinkle with bacon.

The chicken mixture must be piping-hot when spooned into the ramekins in order to bake the biscuits properly.

Sausage and Cheese Crescent Squares

Our delicious Super Bowl lunch :0) They only have 130 calories each!

INGREDIENTS:

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1 lb spicy or mild bulk pork sausage

1 package (8 oz) cream cheese

2cups shredded sharp Cheddar cheese (8 oz)

DIRECTIONS:

• Heat oven to 375°F.
• If using crescent rolls: Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13x9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust. If using dough sheets: Unroll 1 can of dough. Place in ungreased 13x9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust.
• In 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. To same skillet, add cream cheese. Cook over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheese.
• If using crescent rolls: Unroll second can of dough on work surface. Press to form 13x9-inch rectangle; firmly press perforations to seal. Carefully place over cheese. If using dough sheets: Unroll second can of dough on work surface. Press to form 13x9-inch rectangle. Carefully place over cheese.
• Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.

Chocolate Hot Bites

Thanks Pillsbury.com for this delightful treat!
INGREDIENTS

1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated chocolate chip cookies (24 cookies)

1 1/4 cups Fisher® Mixed Nuts with Peanuts

1 1/4 cups Hershey’s® Special Dark® chocolate baking chips

1 1/4 cups marshmallow creme

2 tablespoons half-and-half

1/8 teaspoon McCormick® Ground Red Pepper (cayenne)

DIRECTIONS

1. Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Place 1 cookie dough round in each cup. Using floured fingers, press dough to flatten slightly.
2. Bake 7 to 10 minutes or until golden brown. Cool in pans 15 minutes. Remove from pans to cooling rack. Cool completely, about 20 minutes.
3. Meanwhile, remove Brazil nuts from mixed nuts; coarsely chop Brazil nuts. In 2-quart saucepan, heat chocolate chips, marshmallow creme, half-and-half and red pepper over medium-high heat, stirring occasionally, until chips are melted and mixture is smooth. Stir in Brazil nuts and remaining mixed nuts.
4. Drop about 1 tablespoon nut mixture onto each cookie. Let stand about 15 minutes or until chocolate is set. To serve, remove bites from paper baking cups. If desired, place each bite into a new paper baking cup.

Chicken Divan

INGREDIENTS

• 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ Select® frozen broccoli florets
• 1 1/2 cups cubed deli rotisserie chicken
• 1/4 teaspoon ground black pepper
• 1 can (18.5 oz) Progresso® creamy chicken and wild rice soup
• 1/2 cup shredded Cheddar cheese (2 oz)1/4 cup Progresso® Italian style panko crispy bread crumbs

DIRECTIONS

1. Heat oven to 375°F. Cook broccoli as directed on bag 4 minutes. Place broccoli and chicken in ungreased 9-inch square pan. Sprinkle with pepper.
2. Pour soup over broccoli and chicken. Sprinkle with cheese and bread crumbs.
3. Bake about 20 minutes or until hot and bubbly.

Rocky Road Peanut Butter Brownies

Brought to you by Betty Crocker:

1	box Betty Crocker® triple chunk premium brownie mix
	Water, vegetable oil and eggs as directed on mix
1	jar (7 oz) marshmallow crème
1/2	cup creamy peanut butter
1	tablespoon milk
30	miniature chocolate-covered peanut butter cup candies, unwrapped, chopped
1/2	cup chopped salted peanuts
1/4	cup semisweet chocolate chips
1/4	teaspoon vegetable oil

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1. Heat oven to 350° F (325° F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
2. Make brownie mix as directed on box, using water, oil, and eggs. Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely.
3. In medium bowl, beat marshmallow cream, peanut butter, and milk with electric mixer on medium speed until smooth and creamy. Spread over cooled brownies. Sprinkle with chocolate peanut butter candies and peanuts.
4. In small microwaveable bowl, microwave chocolate chips and oil uncovered on High for 30 to 60 seconds, stirring once, until melted. Drizzle over brownies. Let stand 30 minutes or until chocolate is set.

Peanut Butter Truffles

Tonight we tried our hand at peanut butter truffles.

They were delightfully delicious! and easy!

Ingredients

• 2 cups sugar
• 1 5-ounce can evaporated milk
• 1/2 cup butter
• 2 cups tiny marshmallows
• 3/4 cup creamy peanut butter
• 1/2 teaspoon vanilla
• 12 ounces dark or bittersweet chocolate, chopped
• 2 teaspoons shortening

Directions

1. Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.

2. Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.

3. Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.

4. In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. Let stand until chocolate is set.

* Makes about 50 truffles.

If desired, when chocolate is set, drizzle with a little melted milk chocolate. Let stand until chocolate is set.

Storage: Layer truffles between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 weeks.

Pecan Bars

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups packed brown sugar
• 1/2 cup butter, softened
• 1 cup pecan halves
• 2/3 cup butter
• 1 cup milk chocolate chips

Directions

1. Combine flour, 1 cup brown sugar and softened butter in large mixer bowl. Beat at medium speed of electric mixer 2 to 3 minutes or until mixture resembles fine crumbs. Pat mixture evenly onto bottom of ungreased 13 x 9 inch baking pan. Sprinkle pecans evenly over crumb mixture.
2. Combine 2/3 cup butter and remaining 1/2 cup brown sugar in small saucepan. cook and stir over medium heat until entire surface is bubbly. cook and stir 1/2 to 1 minute more. Pour into pan, spreading evenly over crust.
3. Bake in 350 degrees F (175 degrees C) oven 18 to 20 minutes or until entire surface is bubbly. Remove from oven; immediately sprinkle with chocolate pieces. Let stand 2 to 3 minutes to allow chocolate to melt; use knife to swirl chocolate slightly. Cool completely in pan on wire rack. Use sharp knife to cut into 48 bars.