CRUST:

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

CARAMEL LAYER:

2/3 c. butter
1/2 c. brown sugar
1 c. pecan halves
1 c. chocolate chips

Preheat oven to 350 degrees. In 3 quart bowl combine crust ingredients. Mix at medium speed 2 to 3 minutes, scraping sides of bowl often. Pat firmly into ungreased 9"x13" pan. Sprinkle pecans evenly over unbaked crust.

Prepare caramel layer by combining brown sugar and butter in a 1 quart saucepan and cooking over medium heat. Stir caramel mixture constantly until entire surface begins to boil, approximately 1 minute. Pour caramel over pecans and crust. Bake for 18 to 22 minutes or until entire caramel layer is bubbly and crust is light brown. Immediately sprinkle with chips. Allow chips to melt slightly, then swirl, leaving some whole. Cool completely.