2 c. flour
1 c. packed brown sugar
1/2 c. soft butter
6-8 whole pecans, halved
2/3 c. butter
1/2 c. packed brown sugar
1 c. milk chocolate chips

Mix the first three ingredients until particles are fine. Pat firmly into a 9x13 pan. Over this layer sprinkle whole pecan halves evenly over crust mixture.

In medium saucepan over low heat, cook 2/3 cup butter and brown sugar. Cook this stirring constantly until mixture just begins to boil 1/2 to 1 minute. Watch very carefully. Pour this over nuts and crust mixture. Bake at 350 degrees 18-22 minutes or until entire caramel mixture is bubbly.

Remove from oven and sprinkle 1 cup chocolate chips over top. Swirl and spread leaving some chips whole.

(Butter is essential to this recipe.)