Salty Chocolate Pecan Candy - cooking recipe

Ingredients

1 cup pecans, coarsely chopped
3 (4 ounce) bars bittersweet chocolate
3 (4 ounce) bars white chocolate
1 teaspoon coarse sea salt

Preparation

Preheat oven to 350 degrees.
Place pecans in a single layer on a baking sheet. Bake until toasted, 8-10 minutes.
Decrease oven temperature to 225 degrees.
Line a 17\" x 12\" jelly roll pan with parchment paper. Break each chocolate bar into 8 equal pieces. You will have 48 pieces total. Arrange in a checkboard pattern in jelly roll pan, alternating white and dark chocolate. Pieces will touch each other like puzzle pieces.
Bake chocolate for 5 minutes or just until melted. Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden pick. Sprinkle chocolate evenly with toasted pecans and salt.
Chill 1 hour or until firm. Break chocolate into pieces. Store in an airtight container in refrigerator for up to one month.