Heat oven to 350°F. Combine all crust ingredients except pecans in large mixer
bowl. Beat at medium speed, scraping bowl often, until well mixed and particles
are fine (2 to 3 minutes).
Press on bottom of ungreased 13 x 9 inch baking pan. Place pecans evenly over
unbaked crust.
Combine 2/3 cup butter and 1/2 cup brown sugar in 1-quart saucepan. Cook over
medium heat, stirring constantly, until entire surface of mixture begins to
boil. Boil 1 minute, stirring constantly. Pour evenly over pecans and crust.
Bake for 18 to 22 minutes or until entire caramel layer is bubbly. Remove from
oven. Immediately sprinkle with chips; allow to melt slightly (2 to 3 minutes).
Swirl chips leaving some whole for a marbled effect.
Cool completely; cut into bars.
Tip: Do not overbake. Store at room temperature in a tightly covered container.
