Ingredients:

• 1-1/4 cup butter or margarine (do not use light)
• 2-1/2 cup granulated sugar
• 1 teaspoon salt
• 1/2 cup water
• 4 ounce pecans, chopped
• 4 ounce chocolate bark candy     

Directions:

A candy thermometer is needed. Line a large baking pan with aluminum foil; then prepare with spray-oil, and set aside. Place a candy thermometer in a heavy saucepan. Add the margarine, sugar,salt, and water; heat and stir until boiling. Add pecans, and continue stirring until candy thermometer reaches 290 degrees. Pour the hot candy on the sprayed aluminum foil, tilt to cover pan evenly. Allow to cool. In a double boiler over boiling water, melt the chocolate bark candy, and make a layer of the hot chocolate over the cooled toffee. Spread the hot chocolate with a rubber spatula over the entire top of candy. allow candy to completely set and cool before breaking into jagged pieces. Store in an airtight container.