INGREDIENTS:
2 c. flour
1 c. brown sugar
1/2 c. soft butter

CARAMEL LAYER:

2/3 c. butter
2 c. brown sugar
1 c. whole pecan halves
1 (12 oz.) bag chocolate chips

DIRECTIONS:
Preheat oven to 350 degrees. Combine crust ingredients. Pat crumbs into a 9 x 13 inch pan (ungreased). Sprinkle pecans evenly over unbaked crust. Prepare caramel layer.
Put butter and brown sugar in a small saucepan and bring to a boil. Pour ribbon fashion over nuts. Bake 18-22 minutes until bubbly on top. Immediately sprinkle with chocolate chips. Cool completely and cut. Freezes well.

INGREDIENTS:
2 c. flour
1 c. brown sugar
1/2 c. sweet butter, softened
1 c. pecans & halves

FOR CARAMEL:

2/3 c. sweet butter
1/2 c. brown sugar
1 c. chocolate chips

DIRECTIONS:
Preheat oven to 350 degrees. In large bowl combine flour, brown sugar and butter. Using electric mixer, mix at medium setting until blended, 2-3 minutes.
Pat mixture into 13 x 2 x 9 inch pan. Sprinkle pecans evenly over top. Prepare caramel. Combine butter and brown sugar in 1 quart pan. Cook over medium heat until surface boils. Boil 1 minute, stirring constantly. Pour over crust. Bake approximately 18 minutes. Remove from oven. Sprinkle with chips. Let melt 2-3 minutes. Slightly swirl chips. Cool then cut.

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

DIRECTIONS:
Preheat oven to 350 degrees. 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 x 2 inch pan. Sprinkle 1 cup whole pecans evenly over unbaked crust.
Prepare Caramel Layer: 1/2 c. firmly packed brown sugar 1 c. milk chocolate chips

In a 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. Pour evenly over pecans and crust.

Bake near center of 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. Cut into 3-4 dozen bars.