1 c  Butter
1 c  Light brown sugar, packed
2 1/2 c  Chopped pecans
1 c  Semisweet chocolate chips

Lightly butter a 9×13″ pan. Place butter and brown sugar an a heavy, medium
saucepan and bring to a boil over medium heat. Stir in 2 cups of pecans.
Pour into the prepared dish and bake 15 minutes at 375. Remove from oven
and sprinkle with the chocolate chips; when soft enough to spread, spread
evenly over toffee. Spread remaining 1/2 cup pecans on top. Let cool
completely, then break into pieces. Store in air-tight container.