Toffee Truffles

• 1 (8 ounce) package semisweet chocolate morsels
• 1/3 cup butter, softened
• 2 tbsp whipping cream
• 3/4 cup chopped pecans, toasted
• 4 english toffee flavored candy bars, crushed

Heat chocolate squares 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 mixture into 1 inch balls; roll in crushed toffee candy.
Store truffles in refrigerator 7 days.

Yield 2 1/2 dozen.