EASY CHOCOLATE-PECAN CANDY
A super-simple chocolate bark with salt and pecans. I found it in Southern Living magazine. Ghiradelli chocolate is recommended for this recipe.
Provided by ThreeGoodCooks
Categories Candy
Time 25m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Place pecans in a single layer on a baking sheet. Bake at 350 degrees for 8 - 10, until toasted.
- Line a 17x12 jelly roll pan with parchment paper. Break each chocolate bar into eight equal pieces (you will end up with 48 pieces in total). Arrange them in a checker-board pattern on the jelly roll pan. The pieces will touch.
- Bake at 225 degrees for 5 minutes or just until chocolate is melted. Remove pan to a wire rack. Swirl chocolate with a wooden pick. Sprinkle evenly with pecans and salt.
- Chill 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator up to one month.
Nutrition Facts : Calories 107.8, Fat 7.8, SaturatedFat 3, Cholesterol 2, Sodium 109.7, Carbohydrate 9, Fiber 0.4, Sugar 8.6, Protein 1.2
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