1. Preheat oven to 375°F. Grease 15×10-inch jelly-roll pan; set aside.
2. Beat 1 cup butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg. Add flour. Beat at low speed until just blended. Spread dough in prepared pan. Bake 20 minutes or until light golden brown.
3. Meanwhile, prepare topping. Combine remaining 1 cup butter, brown sugar and corn syrup in medium heavy saucepan. Bring to a boil over medium heat, stirring frequently. Boil 2 minutes without stirring. Quickly stir in pecans; spread over base. Bake 20 minutes or until dark golden brown and bubbling.
4. Immediately sprinkle chocolate chips evenly over hot caramel. Gently press chips into caramel topping with spatula. Cool completely in pan on wire rack. Cut into 3×1-1/2-inch bars. Store tightly covered at room temperature or freeze up to 3 months.
Chocolate Caramel Pecan Bars
