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Salty chocolate-pecan candy Recipe

   
 

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     Salty chocolate-pecan candy

Category   Desserts - Breads
Sub Category   None

Ingredients
1c. pecans, coarsely chopped
parchment paper
3 (4 oz) bars bittersweet chocolate baking bars
3 (4 oz) white chocolate baking bars
1 t. coarse sea salt
 

Instructions
Preheat oven to 350 degrees. Place pecans in a single layer on a baking sheet. Bake at 350 for 8-10 minutes or until toasted. Reduce oven temperature to 225 degrees.
Line a 17x12 inch jelly-roll pan with parchment paper. Break each chocolate bar into 8 equal pieces. (You will 48 pieces total). Arrange in a checkerboard pattern in jelly-roll pan, alternating dark and white chocolate (pieces will touch).
Bake at 225 for 5 minutes or just until chocolate is melted. Remove pan to a wire rack. Swirl chocolate 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.


Originally Submitted
11/23/2013





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