CRUST:

2 c. all-purpose flour
1 c. firmly packed brown sugar
1/2 c. butter

CARAMEL LAYER:

2/3 c. butter
1/2 c. firmly packed brown sugar
1 c. whole pecan halves
1 c. milk chocolate chips

Preheat oven to 350 degrees. In a 3-quart bowl combine crust ingredients. Mix at medium speed, scraping sides of bowl often until well mixed and particles are fine. Pat firmly into ungreased 13x9x2-inch pan. Sprinkle pecans evenly over unbaked crust.

Prepare caramel layer; pour evenly over pecans and crust. Bake near center of 350 degree oven for 18-22 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 (2-3 minutes). Slightly swirl chips as they melt; leave some whole for marbled effect. Cool completely; cut into 3-4 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.