Preheat oven to 350 degrees. Combine crust ingredients, except pecans, and mix well with electric mixer. Pat firmly into ungreased 9x13 pan. Sprinkle pecans evenly over unbaked crust. Combine butter and brown sugar for carmel layer in small saucepan. Cook until entire mixture begins to boil, stirry constantly. Boil 1/2 to 1 minute. Pour caramel over pecans. Bake until entire caramel layer is bubly, 18 to 22 minutes. Remove from oven and sprinkle ships over top while still hot. As chips melt, swirl for a marbled effect. (Do not spread chips.) Cool completely. Cut into small bars.
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