SALTY CHOCOLATE PECAN CANDY
Steps:
- Place pecans on a baking sheet in a single layer. Bake at 350 for 8-10 minutes or until toasted Line a 17x12 jelly roll pan with parchment paper. Break each chocolate bar into the squares. Arrange in a checkerboard pattern in pan, alternating white and dark chocolate with pieces touching. Bake at 225 for 5 minutes or just until chocolate is melted. Remove pan to a wire rack. Swirl chocolate into a marble pattern using a wooden toothpick. Sprinkle evenly with pecans and salt. Chill one hour or until firm. Break into pieces. Store in refrigerator for up to a month.
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