In order to make my life easier, I opted to use chips instead of bars for the recipe. Any holes that I found, I filled in with the mini-chips that I had in my pantry. I also used "recipe ready" pecans which meant that I didn't need to toast them. Here's what my final was...
Salty Chocolate Pecan Candy
- 1 cup Planters recipe ready pecans halves, coarsely chopped
- 1 bag semi-sweet chocolate chips (I used Ghirardelli)
- 1 bag white chocolate chips (I used Ghirardelli)
- 1/2 teaspoon salt
Preheat oven to 225F. Line a 17- x 12-inch jelly-roll pan with parchment paper. Place chips in a checkerboard pattern and group so that there is one section of semi-sweet chips beside of white chocolate.
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 pecans and salt.
Chill 1 hour or until firm. Break into pieces. Store in an airtight container in refrigerator up to 1 month.