2 c. all-purpose flour
1 c. brown sugar, firmly packed
1/2 c. butter (no substitute), softened
1 c. chopped pecans

CARAMEL TOPPING:

1 c. butter (no substitute)
3/4 c. brown sugar
1 pkg. (12 oz.) semi-sweet chocolate chips

Preheat oven to 350 degrees. Mix flour, brown sugar and butter. Press into ungreased 9 x 13 inch pan. Sprinkle pecans evenly over unbaked crust.

For caramel topping melt butter and brown sugar in saucepan. Bring to a boil and boil for 1 minute, stirring constantly. Pour caramel mixture over crust and pecans. Bake for 20 to 25 minutes or until entire surface is bubbly. Remove from oven and sprinkle chocolate chips over hot surface. Gently swirl melted chocolate chips with spatula to give a marbled effect. Cool at least 5 hours. Cut into squares. Yield: 32 squares.