On a large Silpat lined baking sheet spread out crushed pretzels and 3/4 cup of the chopped pecans. You want to leave about 2 inches of space from the side of the baking sheet.

In a medium-sized saucepan add butter, brown sugar, and water. Give a quick stir, attach a candy thermometer to the side (making sure the bottom of the thermometer does not the bottom of the pan, that will give you an incorrect reading), and cook over medium heat.

When the temperature reaches 305 degrees F take it off the heat and stir in the vanilla extract. Be careful. It will boil-up.

Quickly pour over the crushed pretzels and pecans. Spread evenly and be sure to work fast because it starts getting hard very quickly.

Let the toffee rest for about 5 minutes and then sprinkle the top with chocolate morsels.

Let them sit for 5 minutes and then, using an offset spatula, spread out the chocolate to create a smooth chocolate topping.

Sprinkle with remaining 1/4 cup chopped pecans.

Let cool for 30 minutes and then break apart and enjoy!