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.
This is just outstanding. I make it every holiday that comes and people rave. My husband even requested that I make some and just keep it in a baggie in the fridge so he could have a little whenever he wanted - it is very rich. I was hesitant about the salt but went exactly by the recipe and it is fab. Only hint is to keep it cool until time to put it out as it, like any chocolate bar, will get gooey when it gets warm.
I tried these over Christmas and they looked and tasted fantastic. I didnât have Ghirardelli bars so I used regular bittersweet and white chocolate baking bars. I didnât have much luck melting them in the oven, as the white chocolate burnt on the inside and the dark one melted completely. I tried again, melting the chocolates in separated bain-maries then dropping spoonfuls on wax paper. It worked and looked just as great!
This was so good and so easy! I could not find Ghirardelli bars so I used semi sweet Ghirardelli chocolate chips and another upscale brand white chocolate chips and arranged them in rows instead of squares. I also used almonds and pistachios (in 2 separate batches) instead of pecans b/c I had them on hand. The salt is such a nice touch. This is a recipe that I will keep for years to come - such a great treat or an impressive gift.
This recipe is very good and very easy. I have made it several times now, usually for Christmas gift trays. After the first time, I did cut back on the salt to 3/4 teaspoon--just a personal preference thing. I have done it with good chocolate and inexpensive chocolate. It is good either way but better quality chocolate is worth the extra expense.