CHOCOLATE ROCK
Recipe is from my "I love Chocolate" cookbook. This dish combines semi-sweet, milk and white chocolate along with delicious toasted pecans. Can't resist adding this to my collection of holiday chocolate recipes.
Provided by DailyInspiration
Categories Candy
Time 45m
Yield 1 1/4 pounds
Number Of Ingredients 5
Steps:
- Line a cookie sheet with aluminum foil. In a double boiler, melt the semisweet and milk chocolates with the oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.
- Remove the top part of the double boiler and let the chocolate cool to tepid (the chocolate might thicken slightly as it cools). Stir the pecans and chopped white chocolate into the cooled melted chocolate and pour the mixture out onto the prepared cookie sheet. Spread to the desired thickness. Refrigerate 20 - 30 minutes, or until set. Slide a metal spatula under the chocolate to loosen from the foil. Break into uneven pieces.
Nutrition Facts : Calories 2802.9, Fat 224.8, SaturatedFat 103, Cholesterol 59.9, Sodium 263.4, Carbohydrate 214, Fiber 35.6, Sugar 154.8, Protein 43.6
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