Salty Chocolate-Pecan Candy

I have been obsessed lately with anything salty sweet. Several months ago, someone on a message board I read posted about the Lindt Touch of Sea Salt chocolate bars. I ran right out to Whole Foods to grab me up some, and they didn’t have any. This set me off on a quest of epic proportions. I looked for those damned bars everywhere with no success. I was beginning to think they did not exist and then,  FINALLY, I  found them at Target of all places. They were a revelation.  Holy crap are they ever good. So, when I stumbled across this recipe, I had to make it. It is very, very good. The original recipe from called for swirling white and dark chocolate which is what I did. I, however, do not love white chocolate. So, the next time I make it I will make it with all dark chocolate. Yum.

Salty Chocolate-Pecan Candy

Prep: 10 min., Bake: 15 min., Chill: 1 hr. This candy will soften slightly while at room temperature. This will also get very grainy if left out too long at room temperature. I don’t like my chocolate grainy, so I would suggest storing in the fridge.

1 cup pecans, coarsely chopped
3 (4-oz.) bars bittersweet chocolate baking bars
3 (4-oz.) white chocolate baking bars
1 teaspoon coarse sea salt* unless you are a salt fiend like me and need more

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. Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden pick. Sprinkle evenly with toasted pecans and salt.

5. 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: I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars and Ghirardelli White Chocolate Baking Bars the first time. Next time, I will only use dark.


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