1½ cups all-purpose flour
½ cup confectioners’ sugar
¾ cup butter or margarine
1½ cups toasted chopped pecans
1¼ cups corn syrup
1 cup firmly packed brown sugar
¼ cup butter or margarine
4 eggs
2 cups chopped pecans
1 teaspoon grated orange rind
1 teaspoon vanilla extract
1½ cups miniature semisweet
                   chocolate morsels
Orange Cream (below)

Preheat oven to 325°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a medium bowl, combine flour and confectioners’ sugar; cut in butter until mixture resembles coarse crumbs.  Stir in toasted pecans.  Press the mixture on the bottom of prepared baking pan.

Bake for 25 minutes or until lightly browned.

In a medium saucepan, combine corn syrup, brown sugar, and butter.  Bring to boiling, stirring constantly.  Remove from heat.  In a small bowl, beat eggs; slowly beat into syrup mixture.  Stir in pecans, orange rind, and vanilla.  Pour over crust.  Sprinkle with chocolate morsels.

Bake 35 to 40 minutes or until center is set.  Cool; cut into squares.  Serve with Orange Cream.

ORANGE CREAM

1 cup heavy cream
2 tablespoons sugar
2 tablespoons sour cream
1 tablespoon orange liqueur
½ teaspoon grated orange rind
½ teaspoon vanilla extract

In a medium bowl, combine heavy cream, sugar, and sour cream; beat until mixture thickens.  Add orange liqueur, orange rind, and vanilla; beat until soft peaks form.

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