Sweet and salty flavors are combined in this delicious nutty chocolate-pecan candy recipe – an easy dessert to treat a crowd.
cup pecans, coarsely chopped
oz bittersweet baking chocolate
oz white chocolate baking bars
teaspoon coarse sea salt
Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Reduce oven temperature to 225°F.
Line 17x12-inch half-sheet pan with cooking parchment paper. Break each baking bar into 8 equal pieces. Arrange in checkerboard pattern in pan, alternating bittersweet and white chocolate. (Pieces will touch.)
Bake 5 minutes or just until chocolate is melted. Place pan on cooling rack. Swirl with knife for marbled design. Sprinkle evenly with toasted pecans and salt.
Refrigerate 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator up to 1 month.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.