Printable Recipe

1 cup pecans, chopped
3/4 cup packed brown sugar
1 cup butter or margarine (do not use vegetable oil spreads)
1/2 cup semisweet chocolate chips

     Grease bottom and sides of square pan, 9" x 9" x 2", with butter or margarine.
     Spread pecans in pan.  Heat brown sugar and butter to boiling in a 1½-quart saucepan over medium heat, stirring constantly.  Boil 7 minutes, stirring constantly.  Immediately, spread evenly over pecans.  Sprinkle with chocolate chips.
     Cover pan with cookie sheet.  Let stand about 1 minute or until chocolate chips soften.  Spread softened chocolate over candy.  Cut into 1½-inch squares while hot.  Refridgerate uncovered about 2 hours or until firm.

Recipe courtesty of Betty Crocker - reprinted with permission

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