CRUST:

2 c. sifted white plain flour
1 c. brown sugar
1/2 c. (1 stick) butter, softened

Caramel LAYER:

2/3 c. butter
1/2 c. brown sugar
1 c. chopped pecans
1 c. milk chocolate chips

Combine crust ingredients in large mixer bowl. Beat until combined and particles are fine. Firmly pat crust into ungreased 13 by 9 by 2 inch pan. Sprinkle pecans over unbaked crust. To prepare caramel layer, combine 2/3 cup butter and 1/2 cup brown sugar in heavy saucepan. Cook over medium heat, stirring constantly until it boils. Boil 1/2 to 1 minute. Pour over pecans in crust. Bake 20 minutes until caramel is bubbly and crust is brown. Remove from oven and sprinkle with chocolate chips. When chocolate is melted, swirl chips for a marble effect. Cool, cut into bars. Makes 3 to 4 dozen cookies.

For more candy crunch, keep in the refrigerator.