Chocolate Pecan Toffee

Line 9”x13” pan with foil; set aside.

In medium bowl, melt Milk Chocolate Stars over double boiler set over simmering water or in microwave in 45 second bursts at 50% power, stirring between bursts until smooth.

Spread melted chocolate evenly on bottom of prepared pan.

Combine pecans and salt then sprinkle 2/3 on top of chocolate and place pan in the refrigerator to set while making the toffee.

In heavy saucepan over medium heat, combine butter, corn syrup and sugar, stirring constantly until sugar dissolves.

Increase heat to medium-high and continue stirring until mixture becomes golden and candy thermometer reaches 300°F (hard crack) about 5 minutes.

Pour mixture over chocolate/pecans in prepared pan.

With a spatula, quickly smooth toffee mixture to evenly cover chocolate then sprinkle with remaining chopped pecans.

Let cool to room temperature then refrigerate until chocolate is firm.

Cut or break into pieces. Store in an airtight container.