One more for the cookies plates. This is easy!
2 cups pecan halves
1 cup butter
1 cup sugar
1/4 cup water
1/4 tsp salt
1/4 cup mini chocolate chips
Arrange pecans on a silpat lined baking sheet (or use wax or parchment paper). In saucepan over medium heat, melt butter. Stir in sugar, water, and salt. Cook, stirring constantly, until mixture reaches 300° on candy thermometer. Pour in a small stream evenly over pecans. Quickly sprinkle mini chocolate chips evenly over toffee. Let sit to set up. Break into pieces when completely cooled and chocolate chips are solid again (they melt just enough while sitting on the warm toffee to adhere to the candy).
One Year Ago: Gingerbread Kids 
Two Years Ago: Frosted Chocolate Mint Cookies 
Three Years Ago: White Chocolate Candy Cane Fudge 
All the best ingredients in one pan!! Looks great Kristen!