In a small saucepan, melt butter with brown sugar and milk over medium heat. Bring to a boil for 1–2 minutes, then remove from heat and stir in vanilla, pecans, and chocolate chips.
Assemble the Cake:
While the cake is still warm, pour the topping evenly over the cake. Spread gently with a spatula.
Cool & Serve:
Allow the cake to cool to room temperature so the topping sets.
Slice into squares and serve.
Tips & Variations
Nut-Free Option: Omit pecans for a nut-free version.
Chocolate Lovers: Add extra chocolate chips on top for a more decadent treat.
Storage: Store covered at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition (Approximate per serving, 12 servings)
Calories: 450 kcal
Protein: 5 g
Carbs: 60 g
Fat: 22 g
