Instructions

• Preheat the oven to 350°F.
• In a medium bowl, mix 2 Cups all purpose flour, 1 Cup firmly packed dark brown sugar, ½ cup melted real sweet cream unsalted butter, and 1 pinch of kosher salt until evenly combined and crumbly.
• Press this mixture firmly and evenly into the bottom of a 9x13-inch baking dish.
• Sprinkle 1 cup of finely chopped pecans evenly over the crust.
• In a saucepan over medium heat, combine 1 Cup of real sweet cream unsalted butter and ¾ Cup dark brown sugar. Stir until the butter melts and the mixture comes to a low boil; continue to boil for 1 minute, stirring constantly.
• Remove the saucepan from the heat and stir in 1 teaspoon real vanilla extract and ½ teaspoon real almond extract.
• Pour the hot butter–sugar mixture evenly over the crust and pecans.
• Bake in the preheated oven for 20–25 minutes, until the topping is bubbling and set at the edges.
• Remove the pan from the oven and immediately sprinkle 12 ounces semi-sweet chocolate chips evenly over the hot surface. Let the chips sit 1–2 minutes to soften, then use a small rubber spatula to gently swirl the chocolate for a marbled appearance.
• Cool completely to room temperature (this will take several hours) before cutting into bars.