INGREDIENTS:
2 c. flour
1 c. brown sugar, firmly packed
1/2 c. butter (softened)
1 c. pecan halves
2/3 c. butter
1/2 c. brown sugar packed
1 c. milk chocolate chips

DIRECTIONS:
Combine flour, 1 cup brown sugar and 1/2 cup butter. Mix at medium speed until particles are fine. Pat firmly into ungreased 9 x 13- inch baking dish. Sprinkle pecans evenly over unbaked crust (set aside).
Combine 2/3 cup butter and 1/2 cup brown sugar in heavy saucepan. Cook over medium heat, stirring constantly, until mixture boils 1/2 to 1 minute. Pour over pecans and bake in 350 degree oven for 18 to 22 minutes, or until caramel layer is bubbly and crust is golden brown. Remove from oven and sprinkle chocolate chips over top. Let sit 2 or 3 minutes, slightly swirl chips as they melt. Do not spread chips. Cool and cut.

INGREDIENTS:
2 c. flour
1 c. brown sugar, firmly packed
1/2 c. butter, softened

FILLING:

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

DIRECTIONS:
In 3-quart bowl, combine flour, 1 cup brown sugar and 1/2 cup butter. Mix at medium speed 2 to 3 minutes, or until well blended and particles are fine. Pat firmly in ungreased 13 x 9 x 2-inch pan. Sprinkle pecans evenly over unbaked crust.
In a 1-quart saucepan, combine remaining 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. Pour caramel mixture evenly over pecans and crust. Bake in 350 degree oven for 18 to 22 minutes, until caramel mixture is bubbly and crust in light brown. Remove from oven.

Sprinkle with chocolate chips. Allow chips to melt slightly, 2 to 3 minutes. Swirl chips slightly as they melt; leave some whole for a marbled effect. Cool; cut into bars.

INGREDIENTS:
2 c. flour
1 c. brown sugar, packed
1/2 c. soft butter
1 c. whole pecans
1 c. chocolate chips

DIRECTIONS:
Preheat oven to 350 degrees. Combine flour, brown sugar and butter. Mix at medium speed until well mixed and particles are fine. Pat firmly into ungreased 9 x 13 inch pan. Sprinkle 1 cup whole pecan halves evenly over unbaked crust. Prepare caramel layer; pour evenly over pecans and crust. Bake at 350 degrees for 18 to 22 minutes or until caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chocolate chips. Allow chips to melt slightly (2 to 3 minutes). Slightly swirl chips as they melt. Cool.

CARAMEL LAYER:

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

In a 1-quart saucepan combine butter and brown sugar. Cook over medium heat, stirring constantly until entire surface of mixture begins to boil. Boil 1/2 to 1 minute, stirring constantly. Pour onto crust.