CRUST:

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

CARAMEL LAYER:

2/3 c. butter
1/2 c. brown sugar, packed
1 c. pecan pieces
1 c. chocolate chips

Preheat oven to 350 degrees. Combine flour, 1 cup brown sugar and 1/2 cup butter. Pat firmly into 13 x 9 inch ungreased pan. Sprinkle pecans evenly over unbaked crust. In a heavy 1 quart saucepan, combine brown sugar and butter. Cook over medium heat, stirring constantly until entire surface of mixture begins to boil. Boil 1/2 to 1 minute stirring constantly. Pour caramel layer evenly over pecans and crust. Bake 18 to 22 minutes or until bubbly and crust is golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly. Swirl chips as they melt. Leave some whole for a marbeled effect; cool.