CRUST:

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

CARAMEL LAYER:

2/3 c. butter
1/2 c. firmly packed brown sugar
1 c. whole pecan halves, not chopped

FROSTING:

2 c. milk chocolate chips

Preheat oven to 350 degrees. In bowl, combine crust ingredients. Mix at medium speed, scraping sides of bowl often 2-3 minutes or until well mixed and particles are fine. Pat firmly into ungreased 9x13x2 inch pan. Sprinkle pecans evenly over unbaked crust.

Prepare caramel layer: In 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 evenly over unbaked crust and pecans. Bake near center of oven for 18-22 minutes or until caramel layer is bubbly and crust is light golden brown.

Remove from oven. Immediately sprinkle with chips. Allow chips to melt, about 5 minutes. Then spread like a frosting.