1 c. butter
1 c. sugar
2 Hershey's bars
1/2 c. pecans, chopped

Microwave butter in 4 cup glass measure on high 2 minutes or until melted. Stir in sugar. Micro-cook on High 6 to 6 1/2 minutes until caramel color. Pour onto 15 x 10 inch jelly roll pan. When toffee is set, but still quite warm, tilt pan and pour off separated butter. Break up chocolate and place on top of toffee to melt. When soft, spread over toffee and sprinkle with nuts. Chill until set and break into pieces. Works best when pan is lined with wax paper.