1 c. sugar
1 c. butter
3 tbsp. water
1 tsp. vanilla
3/4 c. pecans, chopped
4 milk chocolate candy bars

Combine sugar, butter and water and cook to 300 degrees on candy thermometer, stirring constantly. Remove from heat, stir in vanilla, and pour in 9 x 9 inch pan. Lay chocolate bars on top and spread evenly when they melt. Sprinkle on pecans. Refrigerate. When hardened, tap pan lightly on counter to break candy into pieces.