Crackle Sundae Sauce
|Finely chopped pecans||1⁄2 Cup (8 tbs)|
|Semi sweet chocolate square||4 (Baker's)|
Melt butter in small heavy skillet over low heat.
Add pecans and saute, stirring constantly, until pecans are light golden brown.
Remove from heat.
Add chocolate and stir until melted and smooth.
Serve warm over ice cream.
Store any leftover sauce in refrigerator.
Reheat over hot water before serving.