1/2 lb. butter (no substitute)
1 1/2 c. sugar
1/4 tsp. cream of tartar
2 (4 oz.) Hershey milk chocolate bars, coarsely chopped
2/3 c. finely chopped nuts, divided

Pecans, walnuts, almonds or combination of all three.

Put 1/3 cup of nuts in bottom of buttered pan. Set aside. In 2 1/2 quart heavy saucepan, combine butter, sugar and cream of tartar. Heat over medium heat, stirring constantly until golden brown (thermometer reaches 300 degrees or until syrup reaches hard crack stage). Cooking time is 15 to 18 minutes.

Immediately pour the toffee into prepared pan. Lay the chocolate bar on the hot candy; spread chocolate as it melts. Sprinkle remaining 1/3 cup nuts evenly over chocolate and press gently so it will cling.

Score chocolate into squares while warm. Finish cutting squares with a sharp knife when cool.