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

Mix crust ingredients until fine. Pat firmly in ungreased 9 x 13 baking dish. 1/2 c. brown sugar, firmly packed 1 c. whole pecan halves 1 c. milk chocolate chips

Sprinkle pecans on unbaked crust.

Combine the brown sugar and butter in pan, cooking over medium heat until mixture begins to boil. Boil 1 minute, stirring constantly.

Pour caramel mixture over pecans and crust. Bake 18-20 minutes in preheated 350 degree oven until caramel layer is bubbly and crust is light brown. Remove from oven. Sprinkle with chocolate chips allowing chips to melt slightly. Swirl slightly, do not spread.

Cool completely before cutting.