Chocolate Chip Pecan Pies

1/2 c. Karo dark corn syrup
1/2 c. Karo light corn syrup
3 eggs
2 T. butter, melted
1 c. sugar
1 t. vanilla
1 1/2 c. pecan halves
6 oz. pkg. chocolate chips
2 unbaked pie crust shells, or 1 unbaked deep dish pie crust shell

Preheat oven to 350 degrees. Place parchment paper on a large cookie sheet. Place unbaked pie shells on cookie sheet.Using a pastry brush, coat the inside of 1/2 c. measuring cup before placing dark corn syrup inside. This will allow all the syrup to go into the recipe and not stay behind on the measuring cup. Repeat if necessary for the light corn syrup. Stir 1st 6 ingredients together in large bowl. Place pecan halves and chocolate chips in bottom of unbaked pie shells. (You can also just add them to the batter, but I find they are more evenly distributed when I place them in the shells themselves.) Pour filling evenly over pecans and chips. Before baking-->

Place cookie sheet in preheated oven and bake for 50-60 minutes, or until no longer jiggly.Place foil over edges if browning too much. Cool for 2 hours before cutting. Pies will become firmer as they cool. Serve with ice cream or whipped topping if desired. Yum! After baking -->

(*make the same way for plain pecan pies, just omit the chocolate chips)