Crust:
2 cups flour
1 cup firmly packed brown sugar
1/2 cup butter, softened

Caramel layer:
2/3 cup butter
1/4 cup firmly packed brown sugar
1 cup pecan halves
1 cup chocolate chips

Preheat oven to 350. In a 3-quart bowl, 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 pan. Sprinkle pecans evenly over unbaked crust. Prepare caramel layer; pour evenly over pecans and crust. Bake near 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 chocolate chips. Allow chocolate 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. 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 1/2-1 minute, stirring constantly.