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

Preheat oven to 350 degrees. Combine crust ingredients in bowl; beat at medium speed, scraping sides of bowl often, 2-3 minutes or until well mixed and particles fine. Pat firmly into ungreased 13 x 9 inch pan. Sprinkle pecans evenly over unbaked crust. Prepare caramel layer (below); pour evenly over pecans and crust. Bake at center of 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. Cool completely; cut into bars.

CARAMEL LAYER:

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

In 2 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.