GHIRARDELLI SALTY CHOCOLATE-PECAN CANDY1 cup pecans, chopped3 (4 oz.) bars bittersweet chocolate baking bars (I use Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars)3 (4 oz.) white chocolate baking bars (I use Ghirardelli White Chocolate Baking Bars)1 teaspoon coarse sea salt*Place the 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" jelly-roll pan with parchment paper. Break each chocolate bar into 8 equal pieces. (You will have 48 pieces total). Arrange in a checkerboard patter on the pan, alternating white and dark chocolate. The pieces should touch each other.
Chill up to 1 hour or until firm. Break into pieces. Store in an airtight container in refrigerator for up to 1 month.
* Coarse sea salt is the best and really makes a difference. Though, if you must substitute, you can use 3/4 teaspoon kosher salt.