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Category: Candy
Prep Time: Cook Time: Total Time:
1 cup pecans, coarsely chopped
3 (4 oz) bars bittersweet chocolate baking bars
3 (4 oz) white chocolate baking bars
1 tsp coarse sea salt or 3/4 tsp kosher salt
Place pecans in a single layer on a baking sheet. Bake at 350 for 8 to 10 minutes or until toasted.
Line a jelly-roll pan with parchment paper. Break each chocolate bar into 8 equal pieces. (You will have 48 pieces total.) Arrange in a checkerboard pattern in jelly-roll pan, alternating white and dark chocolate. (Pieces will touch.) Bake at 225 for 5 minutes or just until chocolate is melted. Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden pick. Sprinkle evenly with toasted pecans and salt. Chill 1 hour or until firm. Break into pieces. Store in an airtight container in refrigerator up to 1 month.
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SALTY CHOCOLATE-PECAN CANDY
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Category: Candy
Prep Time: Cook Time: Total Time:
1 cup pecans, coarsely chopped
3 (4 oz) bars bittersweet chocolate baking bars
3 (4 oz) white chocolate baking bars
1 tsp coarse sea salt or 3/4 tsp kosher salt
Place pecans in a single layer on a baking sheet. Bake at 350 for 8 to 10 minutes or until toasted.
Line a jelly-roll pan with parchment paper. Break each chocolate bar into 8 equal pieces. (You will have 48 pieces total.) Arrange in a checkerboard pattern in jelly-roll pan, alternating white and dark chocolate. (Pieces will touch.) Bake at 225 for 5 minutes or just until chocolate is melted. Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden pick. Sprinkle evenly with toasted pecans and salt. Chill 1 hour or until firm. Break into pieces. Store in an airtight container in refrigerator up to 1 month.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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