Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
• In a medium bowl, combine the melted butter, flour, and granulated sugar for the crust. Mix until well combined and it forms a crumbly dough. Press evenly into the bottom of the prepared baking pan.
• Bake the crust for 10-12 minutes, or until lightly golden brown.
• While the crust is baking, prepare the caramel pecan topping. In a saucepan over medium heat, combine brown sugar, butter, and corn syrup. Stir constantly until the butter is melted and the mixture is smooth. Bring to a boil, then reduce heat and simmer for 2-3 minutes, stirring occasionally.
• Remove from heat and stir in the vanilla extract and chopped pecans. Pour the caramel pecan mixture evenly over the hot baked crust.
• Return the pan to the oven and bake for another 15-18 minutes, or until the caramel is bubbly and golden brown.
• Let the bars cool completely in the pan on a wire rack.
• Once cooled, prepare the chocolate drizzle. In a microwave-safe bowl, combine chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring between each, until melted and smooth.
• Drizzle the melted chocolate over the cooled bars in a decorative pattern.
• Allow the chocolate to set completely before cutting into bars.