1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 eggs
4 teaspoons vanilla extract
8 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
2 cups white sugar
1 teaspoon vanilla extract
2 cups milk
2 teaspoons vanilla extract
1 cup chopped pecans
1 cup semisweet chocolate chips
1 cup chopped walnuts
1 (9 inch) prepared chocolate cookie crumb crust
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Sift together the brown sugar, white sugar, eggs, and vanilla. Set aside.
Sift together the flour, baking soda, salt, baking powder and sugar. Set aside.
Sift together the milk, brown sugar mixture, vanilla extract, chopped pecans, chocolate chips and walnuts. Set aside.
In a large bowl, cream together the white sugar, brown sugar mixture and margarine until light and fluffy. Beat in the flour mixture, stirring constantly. Beat in the melted margarine
To Make Crumb Filling: In a large bowl, cream together the white sugar, brown sugar mixture, margarine and egg buttermilk until light and fluffy. Beat in the flour, baking soda, salt, baking powder and salt. Beat in the white sugar mixture, mixing just until incorporated. Fold in the pecans. Spread mixture into an 11x18 inch pan. Bake in the preheated oven for 25 minutes, or until bubbly and a toothpick inserted into the center comes out clean. Cool completely in pan.
To Make Chocolate Glaze: In a large bowl, beat the chocolate chips until smooth. Beat in the milk, mixing just until. Beat in the vanilla extract. Spread over cooled crust.
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