Pan Au Chocolate Bites

• 16 tablespoons melted unsalted butter
• 18 sheets Phyllo dough
• 1 stick Ghirardelli 60% cocao bittersweet chocolate (1 bar)
• 1 dash Australian pink salt

1. Preheat oven to 350u0b0 convection bake.
2. Brush melted butter on 2 cookie sheets and set aside.
3. Place waxed paper over one half of the dough stack. Brush some melted butter on the other half, then fold it over, like you're paging a book. Continue until you've done all sheets. Now just flip the book over and open so you're at the center again with the wax paper. Move the wax paper to the other side and repeat brushing. This way, you just leaf through each sheet, half the book at a time. When you're done, lay all the sheets flat and remove the waxed paper. You will now have all 18 sheets of phyllo with butter between each layer. .
4. Cut the dough into 8 rectangles by cutting horizontally once and vertically three times. Now cut each rectangle diagonally creating sixteen triangles.
5. Crumble the chocolate bar into sixteen portions. Put one portion in each triangle and roll up from base to point. Place on cookie sheets. Brush each with butter and sprinkle a few grains of salt.
6. Bake each batch for 20 minutes. Let cool and enjoy.

butter, dough, ghirardelli, salt

Taken from www.epicurious.com/recipes/member/views/pan-au-chocolate-bites-5845f4bc874f18911e1de0ba (may not work)