2 c. flour
1 c. firmly packed brown sugar
1/2 c. butter, softened

Preheat oven to 350 degrees. In 3 quart bowl, combine crust ingredients. Mix at medium speed for 2-3 minutes. Pat firmly into ungreased 13 x 9 x 2 inch pan.

CARAMEL LAYER:

2/3 c. butter
1/2 c. brown sugar, firmly packed
1 c. whole pecan halves
1 c. chocolate chips

Sprinkle pecans evenly over crust. Prepare caramel layer. In 1 quart pan, combine brown sugar and butter. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 1/2 to 1 minute, stirring constantly. Pour over pecans and crust.

Bake near center of 350 degree oven for 18 to 20 minutes or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven, sprinkle on 1 cup of chocolate chip. Allow 2-3 minutes to melt - swirl chips slightly. Cool completely.