1 cube real butter
3/4 c. brown sugar

Boil gently for 7 minutes. Cover greased bottom of pan with 1 layer of pecans. Pour top sauce over nuts. Pour 6 oz. chocolate chips over top; carefully cover with tin foil. A short time later, spread chocolate with knife. Refrigerate. Break up in pieces and store in covered container. (I work quickly when I prepare this as sauce sets up very fast!)