Easy Chocolate-Pecan Candy |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 24 |
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A super-simple chocolate bark with salt and pecans. I found it in Southern Living magazine. Ghiradelli chocolate is recommended for this recipe. Ingredients:
1 cup pecans, coarsely chopped |
3 (4 ounce) bars bittersweet baking chocolate |
3 (4 ounce) bars white baking chocolate |
1 teaspoon coarse sea salt (or kosher salt) |
Directions:
1. Place pecans in a single layer on a baking sheet. Bake at 350 degrees for 8 - 10, until toasted.
2. Line a 17x12 jelly roll pan with parchment paper. Break each chocolate bar into eight equal pieces (you will end up with 48 pieces in total). Arrange them in a checker-board pattern on the jelly roll pan. The pieces will touch.
3. Bake at 225 degrees for 5 minutes or just until chocolate is melted. Remove pan to a wire rack. Swirl chocolate with a wooden pick. Sprinkle evenly with pecans and salt.
4. Chill 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator up to one month.
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