2 c. all-purpose flour
1 c. brown sugar, firmly packed
1/2 c. butter, softened
1 c. whole pecan halves, NOT chopped

INGREDIENTS FOR CARAMEL LAYER:

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

Preheat oven to 350 degrees. In 3-quart bowl combine crust ingredients. Mix at medium speed, scraping sides of bowl often, 2 to 3 minutes or until well mixed and particles are fine. Pat firmly into ungreased 13 x 9 inch pan. Sprinkle pecans evenly over unbaked crust.

Prepare the caramel layer; pour evenly over pecans and crust. Bake near center of oven for 18 to 22 minutes or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly (2 to 3 minutes). Slightly swirl chips as they melt, leave some whole for a marbled effect. Do NOT spread chips. Cool completely; cut into 3 to 4 dozen bars.

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.