CRUST:

2 c. flour
1 c. light brown sugar
1 stick butter, softened

Combine crust ingredients with a pastry blender to the consistency of corn meal. Put on bottom of an ungreased 9x13 aluminum pan, using fingers to spread. Put pecans over crust.

FILLING:

1 c. pecan halves
2 sticks butter
3/4 c. light brown sugar
6 oz. semi-sweet chocolate chips

Mix together butter and sugar in medium saucepan. Bring to a boil; boil exactly 1 minute. STIR CONSTANTLY. Pour over crust.

Bake in preheated 350°F oven exactly 20 minutes.

Remove from oven, let cool for 1 minute. Sprinkle chips evenly over top. Let chips soften, then spread with a knife. Chill to set. Cut and serve at room temperature.