In a large bowl combine crust ingredients. Mix at medium speed with hand mixer, scraping sides of bowl often, for 2 or 3 minutes until particles are fine.
Pat firmly into ungreased 13x9x2" pan. Sprinkle pecans evenly over unbaked crust.
In a saucepan combine brown sugar and butter. Cook over medium heat, stirring constantly until it begins to boil. Boil 30 seconds to one minute, stirring constantly. Pour evenly over pecans in unbaked crust.
Bake near center of 350-degree oven for 18-22 minutes or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven; sprinkle with chocolate chips, let melt slightly for 2 to 3 minutes. Swirl chips as they melt. Cool before serving.