CRUST:

2 c. all-purpose flour
1 c. firmly packed brown sugar
1/2 c. soft butter

CARAMEL:

2/3 c. butter
1/2 c. finely packed brown sugar
1 c. whole pecan halves
1 c. milk chocolate chips

Preheat oven to 350 degrees. In 3 quart bowl combine crust ingredients. Mix at medium speed, scraping sides of bowl often, 2 minutes or until well mixed and particles are fine. Pat evenly into 13"x9"x2" pan. Sprinkle pecans evenly over unbaked crust.

Prepare 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. Pour evenly over pecans and crust. Bake near center of oven for 18 to 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 to 3 minutes. Slightly swirl chips as they melt, leave some whole for a marbled effect. Do not spread chips. Cool completely, cut into 3 to 4 dozen bars.