GHIRARDELLI SALTY CHOCOLATE-PECAN CANDY

• 

  
  

  GHIRARDELLI SALTY CHOCOLATE-PECAN CANDY

  1 cup pecans, chopped
  3 (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.
  
  
  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 toothpick.  Sprinkle evenly with pecans and sea salt.
  
  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.
  
  

  ENJOY!