Salty Chocolate-Pecan Candy

Ingredients

• 12 oz chocolate baking bars white
• 1 teaspoon sea salt 
• 12 oz bars bittersweet chocolate baking bars 
• 1 cup pecans coarsely chopped

Equipment

• frying pan
• baking sheet
• baking paper
• oven
• wire rack

Directions

1. Place pecans in a single layer on a baking sheet.
2. Bake at 350 for 8 to 10 minutes or until toasted.
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.)
4. Bake at 225 for 5 minutes or just until chocolate is melted.
5. Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden pick.
6. Sprinkle evenly with toasted pecans and salt.
7. Chill 1 hour or until firm. Break into pieces. Store in an airtight container in refrigerator up to 1 month.
8. *3/4 tsp. kosher salt may be substituted.
9. Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars and Ghirardelli White Chocolate Baking Bars.