2 c. all purpose flour
1 c. firmly packed brown sugar
1/2 c. sweet cream butter, softened

CARAMEL LAYER:

2/3 c. sweet cream butter
1/2 c. firmly packed brown sugar
1 c. whole pecan halves, not chopped
1 c. milk chocolate chips

Preheat oven to 350 degrees. In 3 quart bowl combine first 3 ingredients for crust. Mix at medium speed, scraping sides of bowl often, 2-3 minutes or until well mixed and particles are fine. Pat firmly into ungreased 13 x 9 x 2 inch pan. Sprinkle pecans evenly over unbaked crust.

Prepare caramel layer. Pour evenly over pecans and crust. Bake near center of 350 degree oven for 18-22 minutes or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly (2-5 minutes). Slightly swirl chips as they melt; leave some whole for a marbled effect. Do not spread chips. Cool completely; cut into 3-4 dozen bars.

CARAMEL LAYER:

In heavy 1 quart saucepan combine brown sugar and butter. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 1/2 to 1 minutes, stirring constantly.