Why make chocolate chip bars with only one kind of chocolate chip? These soft and chewy bars feature extra-large milk chocolate chips plus mini semisweet chips. Add in toasted pecans, and you've got a treat that delivers delicious flavor in every bite!
And these are so easy! Mixing with SideSwipe takes about 3 minutes. Then just spread the dough in a 9 x 13 pan, bake and enjoy. From pantry to table in about half an hour!
You can also make these ahead and refrigerate the dough for up to 3 days or freeze for up to 3 months. Just allow to warm to room temperature (for frozen, allow to thaw in the fridge overnight) and bake in a preheated 350 degree F oven. Baked bars keep for a few days at room temperature, and can be frozen for up to 3 months.
This recipe is adapted from Sally's Baking Addiction.
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