8 oz. can Pillsbury refrigerated crescent rolls
2/3 c. firmly packed brown sugar
2/3 c. butter
1 to 1 1/2 c. nut halves or chopped nuts
6 oz. (1 c.) semi-sweet chocolate pieces

Separate crescent dough into two large rectangles. Place in ungreased jelly roll pan (15x10 inch). Gently press dough to cover bottom of pan. Seal perforations.

Preheat oven to 375 degrees.

In a small saucepan combine brown sugar and butter. Boil 1 minute. Pour evenly over dough. Sprinkle with nuts. Bake 14 to 18 minutes, until golden brown. Remove from oven, immediately sprinkle with chocolate pieces. Slightly swirl pieces as they melt, leaving some partially melted or whole. Cool and cut into bars. Yield: 3 to 4 dozen.