Crockpot Turtle Monkey Bread

2/3 c. packed brown sugar
1/2 c. butter, softened
1/4 c. sugar
16.3 oz. can Grands Homestyle buttermilk biscuits, separated and cut into 1/4's
3/4 c. pecan halves
2 T. whipping cream
1/3 c. milk chocolate chips

Spray or line crockpot. Combine butter and brown sugar in microwaveable bowl, then heat on high 1-2 minutes, stirring every 30 seconds, until mixture is boiling and smooth. Place sugar in large ziploc bag. Place a few pieces of biscuit at a time into ziploc and shake to coat. Sprinkle 1/4 c. pecans in crockpot, and top with half the biscuit mixture. Pour 1/3 of the butter mixture over the biscuits in the crockpot. Repeat. Pour remaining butter mixture over biscuits and sprinkle with remaining pecans. Cover. Cook on high 1 1/2-2 hours or until knife inserted in center comes out clean and biscuits are no longer doughy. Tops of biscuits will be moist and may look uncooked. Turn crockpot off. Remove cover carefully so that no condensation drips onto bread. Cover opening with paper towels.Return cover to crockpot. Let stand 10 minutes. Run a knife around the edge of the crockpot. Turn bread out onto large serving plate. In small saucepan, heat whipping cream over medium heat, just to boiling. Remove from heat and stir in chocolate chips until melted and smooth. Drizzle over warm monkey bread. Serve warm.