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

Preheat oven to 350 degrees. In a 3 quart bowl combine flour, butter and 1 cup brown sugar. Mix at medium speed, scraping sides of bowl often, 2 to 3 minutes, or until well mixed and particles are fine. Pat firmly into ungreased 13 x 9 inch pan. Sprinkle pecans evenly over unbaked crust.

In heavy 1 quart saucepan, combine 1/2 cup brown sugar and butter. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 1/2 to 1 minute. Pour evenly over pecans and crust. Bake for 18 to 22 minutes or until caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips. Cool slightly, 2 to 3 minutes. Slightly swirl chips. Leave some whole for a marble effect. 3 to 4 dozen.