2 c. all-purpose flour
1 c. firmly packed brown sugar
1/2 c. (1 stick) butter, softened

CARAMEL LAYER:

2/3 c. butter
1/2 c. firmly packed brown sugar

TOPPING:

1 c. whole pecan halves
1 c. milk chocolate chips

In a 3 quart mixing bowl, combine crust ingredients. Mix at medium speed of a mixer, scraping sides of the bowl often for 2 or 3 minutes or until well mixed and particles are fine. Pat mixture firmly into an ungreased 13 x 9 x 2 inch pan. Sprinkle whole pecan halves over unbaked crust.

Prepare caramel layer. In a heavy 1 quart saucepan, combine butter and brown sugar. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 30 seconds to 1 minute, stirring constantly. Pour mixture evenly over crust.

Bake near center of a preheated 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 a marbled effect. Do not spread chips. Cool completely and cut into 3 or 4 dozen bars.