Mrs. Fields Chocolate Chip Bars

In my Mrs. Fields Cookie Favorites cookbook, these are called, "Chocolate Chip Butterscotch Bars." But they have no butterscotch in them and they don't even taste like butterscotch. So I'm renaming them because, well, I can.

I have eaten could eat the whole pan of these bad boys. They are SO moist...really just a bunch of butter, some flour and sugar with a few chocolate chips thrown in. A warm heart attack with a fork. Delish.

2 cups flour
1/2 tsp baking soda
1 cup (packed) dark brown sugar (light works, too)
2 sticks (1 cup) salted butter, softened
1 large egg
2 tsp vanilla extract
4 oz. chopped pecans (about 1 cup) - optional
9 oz. semisweet chocolate chips (about 1.5 cups)

- Preheat oven to 300 degrees. Spray an 8x8 inch baking pan with non-stick spray.

- Combine flour and soda in a medium bowl. Whisk together and set aside.

- In a large bowl, use an electric mixer to blend the sugar and softened butter. Add egg and vanilla, and beat at medium speed until light and smooth. Scrape down the sides of the bowl, then add the flour mixture, pecans and chocolate chips. Blend at low speed until just combined. Do not overmix. (does that sentence ever stress anyone else out?!?)

- Transfer batter into prepared pan, level top with rubber spatula. Bake in center of oven for 35-45 minutes or until a toothpick comes out clean but the center is still soft.

- Once cooled, cut with a sharp knife into 1x2 inch bars.

Makes 16 bars (or one PMS serving)

I made the mistake of sticking these in the oven with dinner, which was baking at 425 degrees. OOPS! They are not supposed to be this dark brown color but still tasted good. The edges were too crispy...such a waste of ingredients. It kills me that they have the same calories as the golden brown, gooey bars that I usually make.