Instructions: Heat chocolate and butter in a saucepan over medium-low heat, stirring constantly, until melted. Remove from heat; stir in cream. Let cool 5 minutes. Stir in pecans. Cover and chill 2 hours or until mixture is firm.

Shape chocolate mixture into 1-inch balls. (Use a 1 1/4-inch metal scoop, such as a melon-baller, to shape the truffles.)Roll truffles in crushed toffee candy. Store truffles in refrigerator up to one week.

Note: To crush toffee bars, seal in a heavy-duty, zipper-top plastic bag and crush with a rolling pin.

Makes 30 truffles.

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