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

CARAMEL LAYER:

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

In a bowl, combine crust ingredients. Mix at medium speed 2-3 minutes until well mixed and particles are fine. Pat firmly into ungreased 12 x 9 inch pan. Sprinkle pecans over unbaked crust. Prepare caramel layer by combine brown sugar and butter. Cook over medium heat, stirring constantly, until entire mixture begins to boil. Boil 1/2 to 1 minute. Pour caramel mixture over pecans and crust. Bake at 350 degrees for 18-22 minutes until entire caramel layer is bubbling and crust is golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly. Swirl chips. Cool.