Toffee Truffles

• 8 semi-sweet chocolate baking squares
• 13 cup butter
• 2 tablespoons whipping cream
• 14 cup finely chopped pecans, toasted
• 5 58 ounces english toffee-flavored candy bars, crushed

1. Heat chocolate squares and butter in a saucepan over medium-low heat, stirring constantly, until melted.
2. Remove from heat; stir in cream.
3. Let cool 5 minutes.
4. Stir in pecans.
5. Cover and chill 2 hours or until mixture is firm.
6. Shape chocolate mixture into 1" balls; roll in crushed toffee candy.
7. May store truffles in refrigerator up to one week.
8. NOTE: Crush toffee bars easily by sealing them in a heavy-duty, zip-top plastic bag; crush with a rolling pin.
9. Use a 1 1/4" metal scoop to shape the truffles.

butter, whipping cream, pecans, toffeeflavored candy bars

Taken from www.food.com/recipe/toffee-truffles-244573 (may not work)