Chocolaty Pumpkin Bars

**I am allergic to pecans so this isn't a good on for me --- kc
Yields: Makes 30 bars

1 cup all-purpose flour
1 cup whole wheat flour
1 cup pecans, very finely chopped
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large eggs, beaten
One 15-ounce can 100% pure pumpkin
1/2 cup canola oil
1/3 cup lowfat chocolate milk
1/2 cup mini chocolate chips

1.Preheat the oven to 350°F. Lightly oil or coat a 15 x 10 x 1-inch baking pan (jelly roll pan) with nonstick cooking spray and set aside.

2. Whisk together the flour, whole wheat flour, sugar, pecans, baking powder, cinnamon, baking soda, and salt in a large bowl.

3. In a separate bowl, combine the eggs, pumpkin, canola oil, and chocolate milk. Add to the dry mixture along with the chocolate chips and stir to combine.

4. Spread the batter evenly in the prepared pan and bake for 25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack.