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Recipe By: Bill Sampson (GSH Pharmacy)



  • 1 pound butter - softened
  • 2 cups light brown sugar, packed
  • 6 regular sized Hershey bars
  • Ground pecans


Melt the butter in a saucepan and add the brown sugar, boil to 290 degrees. Stirring the ENTIRE time.
Grease a greased jelly roll pan/cookie sheet with sides and sprinkle with ground pecans.
Pour the butter/brown sugar crunch mixture onto the pecans.
Melt the Hershey bars and spread over the hot crunch layer.
Sprinkle with more ground nuts.
When cool break into pieces.

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