I subscribe to several cooking magazines. Two of my favorites are “Taste of Home” and Taste of Home’s “Simple & Delicious.” Both are Reiman Publications. I was recently in Twin City’s Super Wal-Mart’s book section and if you know how I am was drawn to the cookbook section and came across their cookbook titled “Simple & Delicious Cookbook.” It contains 242 quick, easy recipes with everyday ingredients which take anywhere from 10, 20 to 30 minutes to prepare. Yes, of course I purchased it.
I always try to keep some sort of homemade treat available to Mac and any expected or unexpected company. Mac’s daughter, Pat Kuehn, from Spring, Texas was coming to visit us for the weekend. She is a precious person and I am proud to claim her as family. She is beautiful inside and out; a sweet and thoughtful person. I wanted to prepare a new and special dessert for her so I decided to try these pecan bars from the new cookbook.  
This recipe is on page 209 and was submitted by Mary Jean Hlvac from McFarland, Wisconsin. It yields 4 dozen bars. Not only were there enough to serve as our dessert but also plenty for friends we invited over to play Mexican Train the Saturday Pat was here, a good amount to send home with Pat for her husband, Bob and even after that plenty leftover for Mac (or whoever). Add this KEEPER to your recipe file. It takes only 10 minutes to prepare and 15 to 20 minutes to bake.
                                                            2 cups all-purpose flour
                                                            1cup packed brown sugar (you can buy this at the
                                                                        grocery store already pre-measured)
                                                            ¾ cup cold butter
                                                            1 ½ cups chopped pecans
                                                            1 (12 oz.) jar caramel ice cream topping, warmed
                                                            1 (11 ½ oz.) pkg. milk chocolate chips
In a bowl, combine flour and brown sugar; cut in butter until crumbly. Press into an ungreased 13 X 9 X 2 inch baking dish. Top with pecans. Drizzle caramel topping evenly over pecans. Bake at 350o for 15 – 20 minutes or until caramel is bubbly. Place on a wire rack. Sprinkle with chocolate chips. Let stand for 5 minutes. Carefully spread chips over caramel layer. Cool at room temperature for at least 6 hours or until chocolate is set. Cut into 48 bars.
MAC’S UPDATE: I thought perhaps readers were becoming tired of constant “Mac Updates” but several have expressed disappointment that it had not been included. I will give you frequent updates. He did give me a scare the other evening when he had a minor TIA (mini stroke). His mouth and left eye drooped and his speech was slurred. He was unaware that anything was wrong and his thoughts were coherent. I gave him an aspirin and was preparing to take him to the Emergency Room. Like before when I called 911 and by the time they arrived, he was okay and declined going to the hospital. Same thing this time, within 15 minutes he was okay. He has been driving himself to the church everyday to walk in the Family Life Center and to Groves for his weekly Prothrombin Test but I have decided he probably should not be driving at all. Please continue to keep him in prayer. Thank you.