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Prep 20min
Total1hr20min
Servings30
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Ingredients
1
cup pecans, coarsely chopped
4
oz bittersweet baking chocolate
4
oz white chocolate baking bars
1
teaspoon coarse sea salt
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Steps
1
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.
2
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.)
3
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.
4
Refrigerate 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator up to 1 month.
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Nutrition Facts
Serving Size:1 Serving
Calories
140
Total Fat
11g
0%
Saturated Fat
5g
0%
Sodium
90mg
0%
Total Carbohydrate
13g
0%
Dietary Fiber
1g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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