1 c. butter
1 c. sugar
4 Hershey bars (individual size bars)
1/2 c. chopped pecans

Microcook butter in 4 cup glass measuring cup on High for 2 minutes, or until melted. Stir in sugar, microcook on High 6 to 6 1/2 minutes until the mixture becomes a rich caramel color. Pour into an 8" square cake pan. When toffee is set, but still warm, tilt the pan and drain off any separated butter. Break up chocolate, put over warm toffee to melt. When softened, spread with small spatula over toffee. Sprinkle with pecans. Chill until set. Break into pieces.