Mix ingredients until well blended and particles are fine. Pat firmly into an ungreased 12x9x2 inch pan.

Combine in one-quart saucepan butter and brown sugar. Heat until surface begins to boil. Remove from heat.

Sprinkle one cup of whole pecans evenly over unbaked crust. Pour caramel layer over pecans.

Bake in center of 350° F oven for 18 to 22 minutes or until bubbly and crust is golden brown.

Immediately sprinkle with one cup chocolate chips to melt slightly.

Swirl chips as they melt. Leave some whole for a marbled effect. Do not spread chips.

Allow to completely cool before cutting.