|
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
|