Combine flour with first amount of brown sugar and soft butter to make fine crumbs. Pat firmly into a 13” x 9” x 2” pan - that’s 33cm x 22cm x 5cm in correct units ;). Sprinkle pecans evenly over the unbaked crust.

In a saucepan, combine second amount of brown sugar and butter. Cook over a medium heat stirring constantly until entire surface of the mixture begins to boil (now you’ve made caramel!).

Boil for 1 minute, continuing stirring.

Pour caramel over pecans and crust. Bake in oven at 175°C for 18-20 minutes or until caramel layer is bubbly.

Remove from oven and immediately sprinkle with chocolate chips. Allow chips to melt slightly then swirl, leaving some whole for a marbled effect.

Cool completely, and cut into squares. Yields 4 dozen.

Aunty Judith says this yields 4 dozen squares, but I think that entirely depends on how ambitious you are as an individual. Why bother cutting it into 4 dozen when you’ll probably eat 4 in one go, I say.