2 c. all-purpose flour
1 c. firmly packed brown sugar
1/2 c. butter, softened (not butter)

CARAMEL LAYER:

2/3 c. 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 crust ingredients. 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 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 (2-3 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 1/2-1 minute, stirring constantly.