Heat oven to 350 degrees. Line a 13×9-inch pan with parchment, leaving the long sides with enough to grab and help remove from pan when baked.

In the bowl of a stand mixer (or large mixing bowl with a pastry cutter) combine all the crust ingredients until evenly mixed. Press firmly into bottom of prepared pan.

Sprinkle pecan halves evenly over crust.

In a small saucepan, combine 10 tablespoons of butter with 1/2 cup brown sugar and cook over medium heat until it begins to boil. Boil for 1 minute, stirring constantly. Remove from heat and drizzle over the pecans on the crust.

Bake about 20 minutes – the caramel along the edges should be bubbling.

Remove pan from oven to a cooling rack and immediately sprinkle with the chocolate chips. Wait about a minute and then use a metal spatula or knife to spread the melted chips evenly.

Cool completely before cutting into 48 bars.