Mix first three ingredients with a hand mixer until they form a powder then press into an un-greased 9x13 pan and set aside.
Spread the pecan halves out evenly over the crust. Add the butter and brown sugar to a small saucepan and bring to a boil over medium heat, stirring constantly. Boil briefly (90 seconds tops) until it looks foamy and well mixed then pour over pecan halves, drizzling it slowly enough to cover entire area as evenly as possible.
Bake at 350 in preheated oven for 18-22 minutes (I use 20 but you may need to play with it). Remove from oven and immediately sprinkle chocolate chips (make sure they are milk chocolate) over the top. Allow 2 minutes or so to melt then swirl with a knife over the entire top. Let cool (or in your case cool in frig) for at least a half hour before cutting.