Chocolate Pecan Bars

from Robin Robertson, 1,000 Vegan Recipes

1 cup all-purpose flour
1 cup light brown sugar, divided
½ cup plus ¼ cup vegan margarine, softened
1 cup pecan pieces
¼ cup pure maple syrup
⅓ cup vegan semisweet chocolate chips

Directions:

1. Preheat the oven to 350°F. Lightly oil an 8-inch square baking pan and set aside.
2. In a food processor, combine the flour, half a cup of the brown sugar, and half a cup of the margarine. Process to mix well.
3. Transfer the mixture to the prepared baking pan and press it firmly into the bottom. Bake for 12 minutes. Remove from the oven and set aside.
4. In a saucepan, combine the remaning half cup of sugar and the remaining ¼ cup of margarine. Cook over medium heat, stirring constantly, until the mixture boils.
5. Add the pecans and maple syrup to the saucepan and boil for about 30 seconds, stirring constantly.
6. Pour the mixture evenly over the crust and bake until the caramel layer is bubbly, about 7 minutes.
7. Remove from oven and sprinkle with the chocolate chips. Allow chips to melt slightly and then drag a fork through them to swirl into the top. Cool slightly, then refrigerate to set the topping before cutting into bars. Store in an airtight container.