Ingredients
1
cup pecans, coarsely chopped
4
oz bittersweet baking chocolate
4
oz white chocolate baking bars
1
teaspoon coarse sea salt
Preparation
Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Reduce oven temperature to 225°F.
Line 17x12-inch half-sheet pan with cooking parchment paper. Break each baking bar into 8 equal pieces. Arrange in checkerboard pattern in pan, alternating bittersweet and white chocolate. (Pieces will touch.)
Bake 5 minutes or just until chocolate is melted. Place pan on cooling rack. Swirl with knife for marbled design. Sprinkle evenly with toasted pecans and salt.
Refrigerate 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator up to 1 month.
