White Chocolate Pecan Sheets
Ready In: 40 mins
Yields: 1 1/4 pounds
Ingredients
- 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
- 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.
- 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.
- 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.
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