Ingredients

How to make it

  • Place pecans in a single later on baking sheet.
  • Bake at 350* for 8 to 10 min. or until toasted.
  • 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.)
  • 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.
  • Chill for 1 hour or until firm. Break into pieces. Store chocolate in an airtight container in refrigerator up to 1 month.

Reviews & Comments 7

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  • conner909 6 years ago
    This looks really good, and another xmas gift recipe! Am bookmarking.
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    " It was excellent "
    annieamie ate it and said...
    This sounds just great! I love that you used the white chocolate in your recipe! Thanks for sharing this one!
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  • ahmed1 7 years ago
    I am sure the salt gives it a wonderful taste.
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    " It was excellent "
    suzalleogram ate it and said...
    Looks perfect- thanks : )
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  • linebb956 7 years ago
    I have to try this.. .I love sweet and salty!
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  • zena824 7 years ago
    Opps.... put my comment in the wrong place....look farther down.....LOL
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  • organicmama 7 years ago
    This looks wonderful, just like me! ;)
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