CRUST:

2 c. flour
1 c. brown sugar
1/2 c. butter, softened
1 c. whole or chopped pecans

CARAMEL LAYER:

2/3 c. butter
1/2 c. brown sugar
1 c. milk chocolate chips

Crust: Combine crust ingredients until well mixed and particles are fine. Pat firmly onto ungreased 9 x 13 inch pan. Sprinkle pecans over unbaked crust.

Caramel Layer: Combine sugar and butter over medium heat until it boils. Boil 1/2 to 1 minute, stirring constantly. Pour over crust. Bake 18-20 minutes until caramel layer is bubbly and crust is light golden brown. Remove from oven; sprinkle chocolate chips and allow to melt slightly; swirl chips, leaving some whole. Cool completely before cutting.