Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
Mix graham cracker crumbs, melted butter, and sugar. Press evenly into the prepared pan. Bake for 8–10 minutes until golden, then let cool.
Toast chopped pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Set aside to cool.
Melt caramel bits and heavy cream in the microwave in 30-second intervals, stirring until smooth. Spread over the cooled crust and sprinkle with toasted pecans, pressing them lightly.
Melt chocolate chips in the microwave, stirring every 30 seconds until smooth. Pour over the caramel and pecan layer, spreading evenly. Garnish with pecans and mini chocolate chips if desired.
Chill in the refrigerator for at least 2 hours. Slice into squares or rectangles and serve at room temperature.