This Year's Christmas Treats: Salty Chocolate-Pecan Candy

Back when I was an adult (ie, prior to nursing school), I always made Christmas Treats to give to my co-workers. I did peanut butter chocolate chip bread when I was living in North Carolina, and during my days as a study coordinator in adult rheumatology, I made grasshopper squares.  This year, I decided to do something different, and since I had the day off today, I decided to make these treats for my co-workers for holiday gifts.  I found the cutest bags at Publix this afternoon.  They were made by Hallmark and say COAL on them.  I'm hoping that their recipients appreciate my humor!! 

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

Ingredients

• 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

Directions

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.