Directions:
- 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.
- *3/4 tsp. kosher salt may be substituted.
- Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars and Ghirardelli White Chocolate Baking Bars.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2103.35 Kcal (8806 kJ) | ||
| Calories from fat | 1959.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 217.69g | 335% | |
|---|---|---|---|
| Sodium | 2338.05mg | 97% | |
| Potassium | 1995.35mg | 42% | |
| Total Carbs | 64.37g | 21% | |
| Sugars | 10.62g | 42% | |
| Dietary Fiber | 38.28g | 153% | |
| Protein | 34.18g | 68% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 10.6mg | 59% | |
| Calcium | 219.8mg | 22% | |
| Amount Per 100 g | |||
| Calories | 509.65 Kcal (2134 kJ) | ||
| Calories from fat | 474.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.75g | 335% | |
|---|---|---|---|
| Sodium | 566.53mg | 97% | |
| Potassium | 483.49mg | 42% | |
| Total Carbs | 15.6g | 21% | |
| Sugars | 2.57g | 42% | |
| Dietary Fiber | 9.28g | 153% | |
| Protein | 8.28g | 68% | |
| Vitamin C | 0.6mg | 4% | |
| Iron | 2.6mg | 59% | |
| Calcium | 53.3mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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