PASTRY LAYER:

2 c. all-purpose flour
1 c. firmly packed brown sugar
1/2 c. butter, softened
1 c. whole pecans or large pieces

Combine pastry ingredients; mix 2 or 3 minutes or until particles are fine. Pat onto an ungreased 15x10x1 jelly roll pan. Sprinkle pecans over unbaked crust. Preheat oven to 350 degrees.

CARAMEL LAYER:

2/3 c. butter
1 c. milk chocolate chips
1/2 c. firmly packed brown sugar (no substitute)

In a heavy 1-quart saucepan combine sugar and butter. Cook over medium heat, stirring constantly. Boil 1/2 to 1 minute. Pour evenly over crust and pecans. Bake at 350 degrees for 18-22 minutes.

Remove from oven. Immediately sprinkle with chips; allow to melt 2 to 3 minutes, then slightly swirl, leaving some chips whole. When cool, cut into bars. Yield 30-36 bars.