CRUST:

2 c. all-purpose flour
1 c. firmly packed brown sugar
1/2 c. sweet cream butter, softened

CARAMEL LAYER:

2/3 c. sweet cream butter
1/2 c. firmly packed brown sugar
1 c. whole pecans, 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 the bowl often, 2 to 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 to 22 minutes or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven and immediately cover with chips. Allow chips to melt slightly (2 to 3 minutes). Swirl slightly the chips as they melt. Leave some whole for a marbled effect. Do not spread chips. Cool completely; cut into 3 to 4 dozen bars. Caramel Layer: In heavy 1 quart saucepan, combine brown sugar and butter. Cook over medium heat until entire surface of mixture comes to a boil. Boil 1/2 to 1 minute, stirring constantly.