Sent to me by a friend, she doesn’t know where she obtained it, however I found it here –
1 Tbsp. plus 1 cup butter, softened, divided
1-1/2 Cups coarsely chopped pecans, toasted
1 Cup (6 ounces) semisweet chocolate chips
2 Cups packed brown sugar
1 Cup light corn syrup
1/4 Cup water
1 Can (14 ounces) sweetened condensed milk
2 tsp. vanilla extract
Line a 13-in. x 9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside.
In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water.
Cook and stir until mixture comes to a boil. Stir in milk.
Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage).
Remove from heat and add vanilla.
Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.
Yield: about 2-1/2 pounds (about 6-3/4 dozen).