Here is the recipe (at least my version-- adapted from Land O Lakes Butter):
2 Cups (250 g) of Unbleached All-Purpose Flour
1 Cup (213 g) of Firmly Packed Brown Sugar
1/2 Cup (114 g) of Unsalted Butter, Softened
1 1/2- 2 cups ( 192 g to 256g)Pecan Halves
1 1/3 Cups (303 g) of Unsalted Butter
1 Cup (213 g) Firmly Packed Brown Sugar
2+ Cups (454 g) of Milk Chocolate Chips
Preheat oven to 350F/ 176C/ Gas Mark 4.
Combine all crust ingredients except pecans in a large bow and mix at medium speed until mixture resembles fine crumbs. Press this mixture onto the bottom of an ungreased 9 by 13 (23 by 33 cm) baking pan. Place pecans evenly over unbaked crust. Set aside.
Combine butter and brown sugar in a medium sized saucepan. Cook over medium heat, stirring constantly, until entire surface begins to boil. Boil one minute stirring constantly. Evenly pour caramel mixture over crust and pecans.
Bake for 18 to 22 minutes or until entire caramel layer is bubbly. Remove from oven. Immediately sprinkle with chocolate chips and allow to melt slightly (2 to 3 minutes). Swirl chips to create a solid layer of chocolate.