Easy Chocolate-Pecan Candy

Total Time
25mins
Prep 10 mins
Cook 15 mins

A super-simple chocolate bark with salt and pecans. I found it in Southern Living magazine. Ghiradelli chocolate is recommended for this recipe.

Ingredients Nutrition

  • 1 cup pecans, coarsely chopped
  • 3 (4 ounce) bars bittersweet baking chocolate
  • 3 (4 ounce) bars white baking chocolate
  • 1 teaspoon coarse sea salt (or kosher salt)

Directions

  1. Place pecans in a single layer on a baking sheet. Bake at 350 degrees for 8 - 10, until toasted.
  2. Line a 17x12 jelly roll pan with parchment paper. Break each chocolate bar into eight equal pieces (you will end up with 48 pieces in total). Arrange them in a checker-board pattern on the jelly roll pan. The pieces will touch.
  3. Bake at 225 degrees for 5 minutes or just until chocolate is melted. Remove pan to a wire rack. Swirl chocolate with a wooden pick. Sprinkle evenly with pecans and salt.
  4. Chill 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator up to one month.

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