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Salty Chocolate – Pecan Candy Recipe

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This recipe for Salty Chocolate – Pecan Candy is from The Eating Olympics Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. pecans, coarsely chopped and slightly toasted.
3 (4oz) Ghirardelli White Chocolate Baking Bars
3 (4oz) Ghirardelli 60% Cacao Bittersweet Baking Bars.
1 tsp. Sea Salt
Directions:
Directions:
Pre-heat oven to 225 degrees. Spread Pecans, in a single layer, on a 17” x 12” baking sheet; cook for 5 minutes, let cool completely. Break up the Pecans into medium sized pieces, set aside. Be sure to not overcook the Pecans, they will continue cooking after you take them out of the oven.
Line the 17” x 12” baking sheet pan with parchment paper. Break each chocolate bar into 8 equal pieces. Arrange chocolate in a ‘checker board’ pattern, alternating White and Dark chocolate (Pieces will touch).
Bake at Chocolate @ 225 degrees for 5 minutes or just until the chocolate is melted. Remove pan place on a wire rack. Using a wooden pick, slightly swirl chocolates into a marble pattern. Not too much now.
SprinkleToasted Pecans and Salt over the Chocolate evenly (while still warm).
Chill for 1 hour or until firm. Break Chocolate into pieces. Store in an airtight container in refrigerator for up to one month.
Number Of Servings:
Number Of Servings:
10 - 12
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
This is sooooo good! Once you eat one you will have to have another. I made this for Don & Pat for their return trip to Colorado after they visited with us in Savannah and they almost turned around and came back for more.

 

 

 

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