1 cup (2 sticks) butter 1 cup sugar 1/4 cup light corn syrup 1 cup pecans, finely chopped, divided 1 teaspoon vanilla extract 1-1/2 cups milk chocolate chips

1. Coat a 10" x 15" rimmed baking sheet with nonstick cooking spray.
2. In a soup pot, combine butter, sugar, and corn syrup. Bring to a boil over medium-high heat and boil 3 to 4 minutes, until mixture reaches the hard crack stage (see Note), stirring constantly.
3. Remove mixture from heat and stir in 1/2 cup pecans and the vanilla; quickly spread over baking sheet. Sprinkle chocolate chips evenly over mixture and allow to melt; use a knife to spread melted chocolate over toffee, covering it completely.
4. Sprinkle remaining 1/2 cup pecans over melted chocolate then chill at least 1 hour, or until chocolate is firm. Break into bite-sized pieces and serve, or store in an airtight container until ready to serve.