2 c. flour
1 c. brown sugar
1/2 c. softened butter
2/3 c. butter
1/2 c. brown sugar
1 c. pecan halves
1 c. milk chocolate chips

Preheat oven to 350 degrees. Mix flour, 1 cup brown sugar and softened butter at medium speed for 2 to 3 minutes. Pat firmly into an ungreased 9 x 13 inch pan. Sprinkle pecans evenly over unbaked crust. Cook 2/3 cup butter and 1/2 cup brown sugar over medium heat until boiling. Boil 45 seconds stirring constantly. Pour over pecans and crust. Bake 18 to 22 minutes until caramel is bubbly and crust is brown. Remove from oven and sprinkle with chips. Swirl as they melt. Cool and cut.