---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cookies, Holiday, Candies
       Yield: 48 Pieces
            -MARY WILSON  BWVB02B
       1 c  Butter or margarine
   1 1/2 c  Light brown sugar; packed
   1 1/2 c  Pecan; coarsely chopped
       1 c  (6 oz) semi-sweet chocolate
            - chips
   Lightly grease a 13x9-inch baking pan.  Have ready a cookie sheet and small
   bowl of ice water.  Melt butter in a medium-size saucepan. Add sugar and
   bring to a boil, stirring constantly.
   Boil 10 to 12 minutes, stirring occasionally, until candy thermometer
   register 300`F to 310`F (hard-crack stage) or when a small amount drop into
   the ice water forms a brittle mass that snaps easily when pressed between
   finger. Stir in nuts. Pour into prepared pan. Sprinkle with chocolate
   Cover pan with cookie sheet (this helps contain heat so the chips melt).
   When chips turn shiny, about 2 minutes, spread over toffee.
   Chill before cutting in 6 lengthwise slices and 8 slices across. Store
   airtight in a cool place up to 2 months. Makes 48. Source: Woman Days,
   December 1992.