White Chocolate Pecan Sheets

Nancy's Pantry's Note:

Another delicious-sounding recipe from my "I love Chocolate" cookbook. My friends and family are really in store for some delicious goodies this holiday season.

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Yield: 1.25 pounds

• 1 lb white chocolate, finely chopped
• 1 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• 1 cup pecans, toasted and coarsely chopped (can also use pistachios)

Directions:

1. Line a cookie sheet with aluminum foil. In a double boiler melt the chocolate with the butter and oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.
2. Remove the top part of the double boiler and stir the nuts into the melted chocolate . Pour the chocolate mixture out onto the prepared cookie sheet. Spread randomly to the desired thickness. Refrigerate 20-30 minutes, or until set.
3. Slide a metal spatula under the chocolate to loosen from the foil. Break into uneven pieces . Store in an airtight container or in the refrigerator. Prep time includes refrigeration time.

Reviews

[alligirl]

This turned out beautifully! I reduced the recipe by half, and shared with some friends over the holidays. I do think that next time, I'll toast the pecans with a smidge of butter and a sprinkling of salt, but that is probably a personal preference, as I love sweet and salty! Thanks so much for sharing, Nancy's Pantry!