To make Toffee Truffles, first heat chocolate squares and butter in a saucepan over medium-low heat, stirring constantly, until melted.
Remove from heat, and add whipping cream, stirring until blended.
Let this mixture cool for 5 minutes, then stir in finely chopped pecans. Cover and chill 2 hours or until mixture is firm.
Shape the chocolate mixture into 1" balls using a metal scoop, then roll each ball lightly in the crushed toffee candy, being careful not to flatten the balls. Place on wax paper.
You can store truffles in an airtight container in the refrigerator up to one week.
Place toffee bars in a zip-top bag and crush with a rolling pin. Place the crushed bars in a shallow dish.