|I forgot to take a pic and this is the pic from the MyRecipes site. The other pics are mine.|
- 1 cup pecans, coarsely chopped
- 3 (4-oz.) bars bittersweet chocolate baking bars
- 3 (4-oz.) white chocolate baking bars
- 1 teaspoon coarse sea salt or 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 17- x 12-inch 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. Trust me... those will NOT last a month in your home!