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In a bowl, combine flour and brown sugar; cut in butter until crumbly. Press into ungrased 9x13 pan. Top with pecans. Drizzle carmel topping over pecans.
Bake at 350 for 15-20 minutes or until carmel is bubbly. Place on rack. Sprinkle with chocolate chips; let stand for 5 minutes. Carefully spread chips over carmel layer. Cool at room temp for at least 6 hours or until chocolate is set. Cut into bars.
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