Preparation / Directions:
1. Heat oven to 350 degrees. Melt 1 1/2 cups of the chocolate chips in 1-quart saucepan over low heat, stirring constantly. Cool to room temperature, but do not allow chocolate to become firm.
2. Beat margarine, brown sugar and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and melted chocolate until light and fluffy. Stir in flour, baking soda and salt. Stir in remaining 2 1/2 cups chocolate chips, the white baking bar chunks and pecan halves.
3. Drop dough by level 1/4 cupfuls or #16 cookie/ice cream scoop about 2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or until set (centers will appear soft and moist). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.