Butter a 12" by 18" cookie sheet very well. Using 1 ½ cups of Pecan halves, cover the buttered cookie sheet with single rows of the Pecan halves. Set this aside when the cookie sheet is covered.  

1 pound Butter

2 tablespoons Karo White Syrup

2 cups Sugar

6 tablespoons water

In a large heavy saucepan, combine the 4 items above and cook, stirring constantly, to 290 degrees on a candy thermometer. Candy should be thick & golden brown.  Pour the candy over the Pecans on the cookie sheet, immediately set the saucepan in hot water along with the thermometer. Take a knife and lightly score the top of the candy, which will make it easier to break up later.  Sprinkle the Chocolate Chips over the candy and let them begin to melt, then spread the melted Chocolate evenly over the top to cover the candy. Sprinkle lightly with the Pecan Bits.  Set aside in a very cool place (Not in the Fridge) and let cool & harden for 3 to 4 hours. Best made in the winter so you can set it out in the garage to harden. Break into small pieces and enjoy. Store in sealed bags or plastic containers.

This was given to me by a co-worker, I haven't had a chance to make it, but it sounds good!