Salty Chocolate Pecan Candy
- 1 cup pecans, coarsely chopped
- 3 (4 ounce) bars bittersweet chocolate
- 3 (4 ounce) bars white chocolate
- 1 teaspoon coarse sea salt
- Preheat oven to 350 degrees.
- Place pecans in a single layer on a baking sheet. Bake until toasted, 8-10 minutes.
- Decrease oven temperature to 225 degrees.
- Line a 17" x 12" jelly roll pan with parchment paper. Break each chocolate bar into 8 equal pieces. You will have 48 pieces total. Arrange in a checkboard pattern in jelly roll pan, alternating white and dark chocolate. Pieces will touch each other like puzzle pieces.
- Bake chocolate for 5 minutes or just until melted. Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden pick. Sprinkle chocolate evenly with toasted pecans and salt.
- Chill 1 hour or until firm. Break chocolate into pieces. Store in an airtight container in refrigerator for up to one month.
pecans, bittersweet chocolate, white chocolate, salt
Taken from www.food.com/recipe/salty-chocolate-pecan-candy-275786 (may not work)