Salty Chocolate-Pecan Candy

These turned out really well. And it was recipe that Mckenna was able to be very involved in, every step of the way...from unwrapping the chocolate, to placing the chocolate on the baking sheet, to swirling the chocolate (the fun part ;o) and adding the salt and pecans.

Salty Chocolate-Pecan Candy

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: I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars and Ghirardelli White Chocolate Baking Bars