1 cup chopped pecans (use less)
3/4 cup brown sugar
1/2 cup butter
1/2 cup chocolate chips
Butter 8X8 pan. Sprinkle with pecans. Cook sugar and butter to 300 degrees (hard crack). Pour over pecans, sprinkle with chocolate chips. Spread when melted. Refrigerate until the chocolate hardens. Remove from pan. Wash your hands and break toffee into small pieces.