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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.

Recipe by Southern Living October 2007

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Recipe Summary test

prep:
10 mins
bake:
15 mins
chill:
1 hr
total:
1 hr 25 mins
Yield:
Makes 1 3/4 lb.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place pecans in a single layer on a baking sheet.

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  • 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.

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