Preheat your oven to 350°F and line an 8x8 inch pan with parchment.
In a medium sized mixing bowl, mix together your crust ingredients until it forms a crumbled texture, similar to biscuit dough. You can use a pastry cutter if you'd like.
Press your crust in to your prepared baking pan and bake it for about 15 minutes, until it's just turned golden on the top.
Prepare your pecan topping while your crust is cooking. Combine all of the ingredients except for the pecans and chocolate in a small saucepan over medium heat.
Stir your sauce just until the sugar appears to dissolve, and cook it just until it begins to bubble. Avoid stirring the sauce too much, or it will result in your sauce being grainy instead of a smooth caramel texture. Remove the pan from the heat and stir in your pecans.
When your crust is done baking, pour your pecan topping in to the pan and spread it out evenly. Bake it for another ten minutes, until it is bubbling.
Remove the pan from the oven, and let it cool completely.
Once it's cooled completely, melt your chocolate chips in the microwave. I turn the microwave on in 15 second intervals, then stir, and repeat until it's all melted. Mix them until the chocolate is nice and smooth.
Drizzle the chocolate over the pecan mixture, and refrigerate the pan for at least one hour before cutting in to them. You will want to store them in the refrigerator, and take them out to come to room temperature at least one hour before serving.