• Preheat the oven to 350°F/180°C

Make the crust

• Measure the crust ingredients in a large bowl and mix well. It will have a sandy texture.
• Press the crust into the bottom of an ungreased 13 x 9 inch baking dish and arrange the pecans on top. Set aside.

Cook the caramel

• Combine the butter and brown sugar in a heavy bottomed saucepan. Let the butter melt and start to boil. Stir constantly for 2 - 3 minutes. Carefully pour over the crust and spread with a heat proof spatula.
• Bake for 20 - 25 minutes.
• Remove from oven, sprinkle the chocolate chips over top and let them melt before spreading them out.
• Cut into small pieces.