1 lb. butter
1 palm salt
1 1/2 lb. golden brown sugar
1 3/4 large Hershey bar
1 lb. pecans

In 12 to 14 inch cast iron skillet, melt butter over low heat. Add salt and brown sugar; stir. Turn up to medium high heat to just over hard crack stage. While cooking, crate Hershey bars. Spread on bottom of 2 cookie sheets. Grate 1/4 bar for the top. Grate pecans. Pour toffee over chocolate and spread to melt chocolate on bottom. Sprinkle with remaining chocolate on top and spread. Sprinkle pecans over and press into chocolate and toffee. Cool and break into pieces.