Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.

Combine 2 cups of all-purpose flour with 1 cup of packed brown sugar in a medium mixing bowl.

Cut in ¾ cup of cold, cubed unsalted butter until the mixture resembles sandy crumbs.

Press the mixture evenly into the bottom of the prepared baking pan.

Scatter 1 cup of pecan halves over the top and gently press them into the crust.

Melt ½ cup of unsalted butter and 1 cup of brown sugar in a saucepan over medium heat, stirring constantly until bubbly.

Pour the caramel over the crust and pecans, spreading it evenly.

Bake for 18-20 minutes until bubbly and golden brown around the edges.

Sprinkle 1 cup of chocolate chips over the hot caramel layer and spread them with a spatula once softened.

Let the bars cool in the pan at room temperature, then chill in the refrigerator for about 30 minutes before slicing.