2 c. all purpose flour
1 c. firmly packed brown sugar
1/2 c. butter softened
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 a 3 quart bowl, combine first 3 ingredients for crust. 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 11 x 13 x 2 inch pan. Sprinkle pecans evenly over unbaked crust. Next prepare caramel layer; in heavy 1 quart sauce pan combine 1/2 cup brown sugar and 2/3 cup butter. Cook over medium heat stirring constantly, until entire surface of mixture begins to boil. Boil 1/2 to 1 minute stirring constantly. Pour evenly over pecans and crust. Bake near center of 350 degree oven for 18 to 22 minutes or until entire caramel layer is bubbly and crust if 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 marble effect. Do not spread chips. Cool completely; cut into 3 to 4 dozen bars.