Crust: Combine all ingredients and mix at medium speed for 2 to 3 minutes or until fine. Pat firmly into a 9x13 inch pan. Sprinkle with 1 cup pecan halves.
Caramel Layer: Cook butter and sugar in a heavy saucepan over medium heat, stirring constantly, until it begins to boil. Boil for 1/2 to 1 minute and pour over crust.
Bake at 350 for 18 to 22 minutes or until caramel layer is bubbly and the crust is a light golden brown. Remove from oven and sprinkle with chocolate chips. Allow to melt slightly and swirl leaving some whole for a marbled effect.