Instructions: Lightly grease a 13x9-inch baking pan. Have ready a cookie sheet and small bowl of ice water. Melt butter in a medium-size saucepan. Add sugar and bring to a boil, stirring constantly.

Boil 10 to 12 minutes, stirring occasionally, until candy thermometer register 300`F to 310`F (hard-crack stage) or when a small amount drop into the ice water forms a brittle mass that snaps easily when pressed between finger. Stir in nuts. Pour into prepared pan. Sprinkle with chocolate chips.

Cover pan with cookie sheet (this helps contain heat so the chips melt).

When chips turn shiny, about 2 minutes, spread over toffee.

Chill before cutting in 6 lengthwise slices and 8 slices across. Store airtight in a cool place up to 2 months.

Makes 48.

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