---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies, Gifts
       Yield: 3 Dozen pcs.
 ---------------------------MAGGIE MARTIN (UYFV11A---------------------------
       1 c  Butter
       1 c  Brown sugar, firmly packed
   8 1/4 oz Milk chocolate
     1/2 c  Hazelnuts, finely chopped
     In a deep pan, combine butter and sugar. Cook over medium-high heat,
   stirring constantly, until mixture reaches 300 degrees (hard crack stage)
   on a candy thermometer. Pour immediately into a buttered 9-inch square
   baking pan. Lay chocolate bars over hot candy and let stand until softened,
   then spread smoothly. Sprinkle with hazelnuts, pressing them in lightly
   with your fingers.
     Refrigerate until chocolate is firm. Invert candy onto a flat surface and
   break apart into small pieces. Wrap airtight; store in cool place up to 3