Chocolate Toffee & Pecan Cookies

1/2 cup unsalted butter, room temperature

1 cup sugar

1 large egg

1 Tb dark rum

1 tsp vanilla extract

1 cup all purpose flour

1/2 cup unsweetened cocoa

1/2 tsp baking soda

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1/4 tsp salt

1 1/2 cups skor bar, crushed

1/2 cup pecan, chopped

Preheat oven to 350°F.

Beat butter and sugar in large bowl until fluffy.

Add egg, rum and vanilla and beat until well blended.

Mix together flour, cocoa, baking soda and salt into small bowl.

Stir dry ingredients into butter mixture.

Mix in toffee and chopped pecans.

Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart.

Bake until cookies puff slightly and crack on top but are still soft to touch, about 8 minutes.

Let cookies cool on sheet 1 minute. Transfer cookies to rack and cool completely