Preheat oven to 350. In small saute pan place chopped pecans on medium to high heat making sure to stir them constantly until golden brown. Remove from pan once done.

In small mixing bowl add flour, corn starch, salt, peanut butter chips and pecans. Leave a small handful of chips and pecans aside. In a separate mixing bowl blend butter and Splenda Brown Sugar Blend until creamy. Slowly add in flour mixture to butter mixture until fully combined. The dough will be crumbly.

Using your hands knead dough until it forms a ball. Place on baking sheet or stone. Pat flat until it forms a 10-inch circle and is about 1/2 inch thick. With a pizza cutter score dough into 8-16 sections depending on how big you want them. Then take remaining handful of chips and pecans and sprinkle on top. Lightly press them in to keep them in place.

Bake 35 minutes until deep golden brown. Cool for 10 minutes and then remove to a cooling rack until completely cooled. Serve or place in air tight container.