2 c. all-purpose flour
3/4 c. packed light brown sugar
1/2 c. butter, softened
1 1/2 c. pecan halves
1/2 c. packed light brown sugar
2/3 c. butter
1 1/2 c. milk chocolate chips

Combine flour, 3/4 cup brown sugar and 1/2 cup butter. Blend until crumbly. Pat firmly onto bottom of ungreased 9x13-inch pan. Sprinkle pecan halves over unbaked crust. Set aside.

In small saucepan combine 1/2 cup brown sugar and 2/3 cup butter. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil for one minute, stirring constantly. Drizzle caramel over pecans and crust. Bake at 350 degrees for 18-20 minutes or until caramel layer is bubbly and crust is light brown. Remove from oven and immediately sprinkle with chocolate chips. Spread chips evenly as they melt. Cool completely before cutting. Yield: approximately 48 bars.