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

Combine crust ingredients. Mix at medium speed, scraping sides of bowl often, 2-3 minutes or until well mixed and particles are fine. Pat firmly into ungreased 13 x 9 x 2 inch pan. Sprinkle pecans evenly over pecans and crust. Bake near center of 350 degrees 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). Slowly swirl chips as they melt; leave some whole for a marble effect. DO NOT spread chips. 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.