Alain's Marbled Chocolate Bars Recipe

• 1 tsp unsalted butter softened
• 11/2 lb semisweet chocolate minced
• 11/2 c. toasted pecan pcs
• 12 ounce white chocolate minced

1. Lightly butter a 10- by 12-inch baking sheet, or possibly casserole dish and set aside.
2. In the top of a double boiler, or possibly in a metal bowl set over a pot of boiling water, heat the semisweet chocolate, stirring occasionally with a rubber spatula.
3. Add in the toasted pecans and stir well.
4. Pour the chocolate into the buttered dish, smoothing the top with a rubber spatula.
5. Heat the white chocolate in the top of a double-boiler, stirring occasionally.
6. Spoon melted white chocolate on top of melted semisweet chocolate, then run a knife back and forth to create a random "marbled" effect.
7. When chocolate is cooled and has hardened, cut or possibly break into pcs of desired size.
8. This recipe yields 2 1/4 pounds marbled chocolate bars.
9. Yield: 2 1/4 pounds

butter, chocolate, pecan pcs, white chocolate

Taken from cookeatshare.com/recipes/alain-s-marbled-chocolate-bars-62902 (may not work)