Serves 4 to 6. Recipe is by Julie Kay.
1½ cups pecans
½ cup Heath toffee bits
½ cup brown sugar
1¼ cups half-and-half
Vanilla ice cream
1. Put pecans and toffee bits in slow cooker and sprinkle brown sugar over all.
2. Pour in half-and-half and cook on Low for 2 hours.
3. Scoop ice cream into glassware or sundae cups. Spoon warm sauce over ice cream and serve immediately.