Preheat oven to 350 degrees. In large mixer bowl combine all crust ingredients except pecans. Beat at medium speed until well mixed and particles are fine. Press on bottom of 9-x13-inch baking pan. Sprinkle pecans evenly over the unbaked crust. For caramel layer: In a 1-quart saucepan combine butter and brown sugar. 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 18–22 minutes or until entire caramel layer is bubbly. Remove from oven. Immediately sprinkle with chips; allow chips to melt slightly (2–3 minutes). Swirl chips leaving some whole for a marbled effect. Cool completely; cut into bars. Yield: 3 dozen.