Easy Chocolate Pecan Candy

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

Place pecans in a single layer on a baking sheet.

Bake at 350 degrees for 8 - 10 , until toasted.

Line a 17x12 jelly roll pan with parchment paper.

Break each chocolate bar into eight equal pieces.

Arrange them in a checker-board pattern on the jelly roll pan.

The pieces will touch.

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.

Chill 1 hour or until firm.

Break into pieces.

Store in airtight container in refrigerator up to one month.

pecans, bittersweet baking chocolate, white baking chocolate, coarse sea salt