Salty Chocolate-Pecan Candy

Prep: 10 min., Bake: 15 min., Chill: 1 hr. This candy will soften slightly while at room temperature.

Yield: Makes 1 3/4 lb.

Ingredients

• 1  cup  pecans, coarsely chopped
• 3  (4-oz.) bars bittersweet chocolate baking bars
• 3  (4-oz.) white chocolate baking bars
• 1  teaspoon  coarse sea salt*

Preparation

1. Place pecans in a single layer on a baking sheet.

2. Bake at 350° for 8 to 10 minutes or until toasted.

3. Line a 17- x 12-inch jelly-roll pan with parchment paper. Break each chocolate bar into 8 equal pieces. (You will have 48 pieces total.) Arrange in a checkerboard pattern in jelly-roll pan, alternating white and dark chocolate. (Pieces will touch.)

4. Bake at 225° for 5 minutes or just until chocolate is melted. Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden pick. Sprinkle evenly with toasted pecans and salt.

5. Chill 1 hour or until firm. Break into pieces. Store in an airtight container in refrigerator up to 1 month.

*3/4 tsp. kosher salt may be substituted.

Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars and Ghirardelli White Chocolate Baking Bars.