2 cups butter
2 cups sugar
1 teaspoon vanilla extract
2 cups of semi-sweet chocolate chips
1 cup toasted pecans, chopped
Melt butter in medium sauce pan, and add sugar.
Cook over medium heat until butter and sugar reach 285*, or the "hard crack" stage on a candy thermometer.
Pour onto foil-lined baking sheet and let cool for one minute.
Stir in vanilla extract.
Let sit for two minutes, or until toffee begins to seize but is still warm.
Top with chocolate chips, and let them melt for two minutes.
Spread chocolate into a thin layer, and top with pecans.
Chill in freezer for at least 30 minutes, or until chocolate has dried.
Break into pieces, and store in an air tight container.