LINE an 8 x 8 pan with aluminum foil with cooking spray; let foil overhang edge of pan by 2 inches.
BLEND flour, brown sugar and corn starch in a large bowl. Cut in butter with two forks or pastry blender until crumbly. Stir in pecans. Bake in preheated 350F oven for 11-13 minutes or until crust is lightly browned. Remove from oven.
HEAT up unwrapped caramels, butter, heavy cream and corn syrup in a large microwave-safe bowl on HIGH (100% power)for 1 to 2 minutes stirring frequently, until mixture is smooth. carefully spread over baked crust. Bake for 11-13 minutes or until caramel is just starting to bubble. Remove from oven and place on wire rack.
SPRINKLE bars with chocolate chips and let rest for 5 minutes until chocolate is melted. carefully spread chocolate over the caramel using a spoon for swirl effect, leaving portions of caramel exposed.
REFRIGERATE for 2 hours or until chocolate is set. Remove from pan by lifting opposite ends of foil. place on cutting broad and peel away before cutting.