Take 1/4C of butter and melt it in a pan. Then throw in the pecans and toss around for a few min til toasted. You can leave the pecans whole of break them up it is your preference. When done place them in the bottom of an 8 x 8 pyrex dish.
Put butter, sugar and water in pan on high. Cook until it is amber and pulling away from the sides of the pan. About 8-11 min. It will be smoking, don't be alarmed.
Pour immediately into pan over pecans. Let it cool about 10 min then cover it with choc chips. Let the choc start to melt and then swirl it all around until completely melted and looking pretty.
Let this dry for several hours then turn it out onto waxed paper. Bust it up into small pieces and serve.