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Preheat the oven to 350º.
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To make the crust, place the flour, brown sugar and butter in a medium-size bowl. Beat with an electric mixer until the mixture looks like fine crumbs.
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Press the crust firmly into an ungreased 13” x 9” sheet tray. Scatter the pecan halves evenly over the unbaked crust.
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To prepare the topping, place the butter, brown sugar and salt in a small saucepan. Set over medium heat, and stir until the mixture starts to boil. Allow to boil for 1 minute, stirring constantly. Pour over the pecans and crust.
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Bake for 18 to 20 minutes or until the caramel layer is just beginning to bubble.
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Remove from the oven, and sprinkle with the chocolate chips right away, allowing them to melt slightly. Using a small knife or the tines of a fork, swirl the melted chocolate into the caramel to create a marbled effect.
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Allow to cool for at least 30 minutes, until the chocolate is set, and then cut into bars.
