So, the weather outside is freezing cold (still icy). Trapped at home to cook & blog…Seems like the perfect day for Salty Chocolate-Pecan Candy. Besides having all of the ingredients in the pantry, these take all of 10 minutes to “create” from start to ‘fridge. This recipe is from Southern Living magazine circa ’97, available on www.myrecipes.com Here is that link in case you are in need of chocolate…and who isn’t?
This shows the Post-Cooking Phase of this incredibly simple snack. Since it is all about chocolate, this is always a hit in our homemade holiday gift packs to our friends. See why they don’t mind that we experiment on them the remainder of the year?
So, here we go. Just 4 ingredients –
1 c. coarsely chopped pecans
3 (4 oz) bittersweet chocolate baking bars
3 (4 ox) white chocolate baking bars (we use Ghiradelli and it is super easy to break as they are scored for you – just follow the lines)
1 tsp. coarse sea salt
I’ll summarize, then put the recipes under “Recipes” – Toast the pecans. Let them cool, and coarsely chop. Line a jelly roll pan/baking sheet with a silpat or parchment paper. CAREFULLY break the bars into 8 equal squares. (You’ll have 48 pieces, unless you half the recipe so you won’t be tempted to eat all 48 in one setting!)
Arrange the bars in a checkerboard pattern on your pan. Alternate the dark and white chocolate.
Bake at 225 degrees for 5 minutes or until just melted. Remove from oven. Take a toothpick and swirl the chocolate into a marble pattern. Sprinkle on the chopped pecans. (Press them down just a smidge so they stay on.) Sprinkle on the sea salt. DONE!!
Put in ‘fridge for an hour or until you can no longer wait to try these. Break into pieces. Yummy! Store in an airtight container in ‘fridge for one month (right……! like this will last that long…).
Enjoy! Not a bad way to spend a snowy day, eh?