How to make it

  • Place pecans in a single layer on a baking sheet.
  • Bake at 350° for 8 to 10 minutes 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 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.

Reviews & Comments 2

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    " It was excellent "
    peetabear ate it and said...
    love all kinds of bark candy.. this one is great..five
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    " It was excellent "
    momo_55grandma ate it and said...
    another great post high5 thanks
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