Prep Time
10 Mins
Bake Time
15 Mins
Chill Time
1 Hour
Yield
Makes 1 3/4 lb.

Sweet, salty and crunchy all combine in this easy 4-ingredient chocolate candy recipe that's perfect for gift-giving and entertaining. Note that this candy will soften slightly while at room temperature if you're planning to give some as a gift.

How to Make It

Step 1

Place pecans in a single layer on a baking sheet.

Step 2

Bake at 350° for 8 to 10 minutes or until toasted.

Step 3

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.)

Step 4

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.

Step 5

Chill 1 hour or until firm. Break into pieces. Store in an airtight container in refrigerator up to 1 month.

Step 6

*3/4 tsp. kosher salt may be substituted.

Step 7

Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars and Ghirardelli White Chocolate Baking Bars.

Ratings & Reviews

DianeLM's Review

Emi3315
April 13, 2010
This recipe is a for sure keeper as it is excellent for the ease of preparation, the taste of the chocolates/salt combination, and it’s presentation!

Emi3315's Review

harrisab
April 12, 2010
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.

AlaHoneyBlossom's Review

DianeLM
March 26, 2010
I tried these over Christmas and they looked and tasted fantastic. I didn’t have Ghirardelli bars so I used regular bittersweet and white chocolate baking bars. I didn’t 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!

harrisab's Review

themarme
January 06, 2010
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.

themarme's Review

TexasBaker
December 17, 2009
This recipe was very easy, tastes great and looks really nice for a party. I will definitely make this one again.

TexasBaker's Review

rally01
December 13, 2009
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.

AnnaFox1's Review

Magooz
December 30, 2008
This is the first year I've made this candy, but now it'll be a holiday tradition! So incredibly easy and delicious.

rally01's Review

AlaHoneyBlossom
December 16, 2008
Excellent. Everyone was so impressed. The easiest thing I have ever made by far. A little pricey for the chocolate, but I got several really nice gifts out of it.

Magooz's Review

AnnaFox1
December 11, 2008
This is easy and awesome! I made it last year and was requested to make again. Yummy! You MUST use the Giradelli chocolate. I wasted a lot of money trying other brands.