CRUST:

2 c. flour
1 c. brown sugar
1/2 c. softened butter
1 c. pecans

CARAMEL LAYER:

2/3 c. butter
1/2 c. brown sugar
1 c. milk chocolate chips

Combine crust ingredients (flour, brown sugar, and butter) until crumbly and fine. Put in ungreased 9x13 inch pan. Sprinkle pecans over unbaked crust.

Prepare caramel layer in a pan over high heat, stirring constantly. Boil 30-60 seconds. Pour over pecans. Bake at 350 degrees for 18-22 minutes until caramel layer is bubbly and crust is golden brown. Remove from oven. Sprinkle with chocolate chips and swirl. Cut when completely cool.