Shelly's Recipe

SALTY CHOCOLATE-PECAN CANDY

Category: Candy

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.