You may also like
Ingredients
- 2 sticks oleo
- 1 c. sugar
- 1 c. chocolate chips
- 1 c. pecans, chopped
Method
- Line 9 x 13-inch pan with waxed paper.
- Sprinkle 1/3 cup nuts on bottom.
- Cook butter and sugar until hard-crack stage (300°). Pour over pecans.
- Top with chocolate chips.
- Spread around.
- Add remaining pecans.
- Refrigerate 2 hours.
- Break into pieces.