• Begin by making the Toffee Bars: Preheat the oven to 350 degrees. Butter a 13 by 9 nonstick metal baking pan and then line it with parchment paper, so that it overhangs the pan on the two long sides. Butter the parchment paper.
• In a three quart saucepan, on low heat, melt the butter. Stir in the brown sugar. Remove from the heat and let cool until just slightly warm.
• Stir in three eggs, one at a time, beating well after each addition.
• Sift together the flour, baking powder, and salt. And then stir them into the pot mixture. Stir just until no flour streaks remain. Stir in the chocolate chips.
• Bake for 25 minutes. Cool on a wire rack. Serve warm or at room temperature. In a small skillet on low heat, toast the pecans for five minutes. Serve the toffee bars with the caramel sauce, ice cream, mini chocolate chips, and toasted pecans.

For the Caramel Sauce:

• In a three quart saucepan, stir together the corn syrup, brown sugar, and butter. Stir constantly, over low heat, until the mixture comes to a boil. Cook for three minutes. Add the cream and salt and bring back to a boil. Remove from the heat.