Pecan rocca

MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Pecan Rocca
  Categories: Candies
       Yield: 6 servings
  
       1 c  Pecans, chopped (we use
            -chopped almonds on some
            -batches)
     3/4 c  Brown sugar (packed)
     1/2 c  Butter or margarine (butter
            -makes it richer)
     1/2 pk (6 oz size) semisweet
            -chocolate chips. (1/2 cup)
  
   Almond Rocca: This is not for Almond Roca, yet it is close enough and
   it is real easy. In fact my 14 year old daughter has been making it
   by herself at Christmas for the past 4 years. Hope this will meet
   your needs. It comes from the Betty Crocker cookbook, so you may have
   it on hand already.
   
   Toffee: Butter square pan, 9x9x2 inches. Spread chopped nuts in pan.
   Heat sugar and butter to boiling, stirring constantly. Boil over
   medium heat, stirring constantly, 7 minutes (watch it real close the
   last minute or two).  Immediately spread mixture evenly over nuts in
   pan. Sprinkle chocolate pieces over hot mixture; place a baking sheet
   over pan so contained heat will melt chocolate.  Spread melted
   chocolate over canndy. While hot, cut into 1 1/2 inch squares.  chill
   until firm.
   
   Now for the changes we use.
   
   When we are going to be giving this as a gift, we melt another 1/2
   cup of chocolate in the microwave.  Use an 7x7x2 pan (or smaller than
   the 9x9x2). Spread the melted chocolate on top of the buttered pan
   that is covered with the nuts.  After the chocolate is spread on top,
   sprinkle more nuts on top, while chocolate is still warm. Then cut
   into small sizes. After the candy is set, remove from the pan and
   wrap individually with desert foil. I get mine at the bakery supply,
   or a craft shop.
  
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