Instructions:

Prepare the Baking Dish: Spray a 9-inch square baking dish with cooking spray and line it with parchment paper. Spread the chopped pecans evenly over the parchment paper.

Cook the Toffee: In a heavy-bottomed 3-quart pot, combine the butter, sugar, and salt. Heat over medium-low, stirring frequently until the sugar dissolves. Once boiling, reduce stirring to occasionally and continue to cook until the mixture reaches the “hard crack” stage, between 290°F and 300°F on a candy thermometer.

Add Vanilla: Once the desired temperature is reached, remove the pot from heat and stir in the vanilla extract carefully.

Combine with Pecans: Pour the hot toffee mixture evenly over the chopped pecans in the prepared baking dish. Allow it to sit undisturbed for a few minutes.

Add Chocolate: Sprinkle the milk chocolate chips evenly over the hot toffee. Cover the dish with aluminum foil and let it sit for about 5 minutes, or until the chocolate has softened.

Spread Chocolate: Remove the foil and gently spread the melted chocolate into an even layer using an offset spatula.

Cool: Place the baking dish in the refrigerator and let the toffee cool completely, which should take at least 2 hours.

Break the Toffee: Once cooled, lift the parchment paper to remove the toffee from the dish. Place on a cutting board and use a knife to break the toffee into smaller pieces.

Storage: Store the toffee in an airtight container in a cool place to maintain its crispness.

Enjoy the Bliss!