Toffee

Line a 9×13 pan with foil.

Spread the pecan pieces over the bottom of the pan.

In a saucepan combine the sugar, water and butter. Bring to a boil, stirring constantly, until the mixture reaches 310 degrees on the candy thermometer (hard crack). This takes about 15 minutes. Watch the temperature carefully so that the sugar mixutre does not burn.

Pour the sugar mixture over the pecan pieces.

Break the chocolate bars into small pieces and sprinkle over the warm toffee. Wait about 30 seconds and then use a knife to spread the softened chocolate evenly over the top of the toffee.

Let the toffee set 1 hour, then chill 1 hour. Break into pieces.

Note: Instead of putting the pecan pieces in the bottom of the pan, you can chop them finely and sprinkle them over the top after you spread the chocolate; or if you prefer no nuts, you can leave them out altogether.