Sunday, November 27, 2011

Sweet & Salty Treats

If you enjoy making holiday treats to give as gifts to family and friends during the holidays?  If so, you must give this recipe a try.  The ingredients blend into a combination of sweet and salty and crunch that will have you reaching for seconds.  The broken shards of the bark make a lovely presentation.  


These treats will have folks thinking that you slaved for hours... but you and I will have a little secret, knowing how easy these are to make.  I promise not to tell if you will!


Sweet & Salty Treats

Ingredients:

1 cup pecans, coarsely chopped
3 4-oz bars bittersweet chocolate baking bars
3 4-oz bars white chocolate baking bars
1 teaspoon coarse sea salt

Directions:



Place pecans in a single layer on a baking sheet.
Bake at 350 degrees F. for 8-10 minutes or until toasted.


Line a 17x12 jelly roll plan with aluminum foil.


Break each chocolate bar into 8 equal squares.
Arrange in a checkerboard pattern in the jelly roll pan, alternating white and dark chocolate.


Bake at 250 degrees for 5 minutes, or until the chocolate is melted.



Remove the pan from the oven and using a toothpick, swirl the chocolate into a marbled design.
Sprinkle evenly with the toasted pecans and sea salt.
Chill 1 hour until the mixture hardens.
Break into pieces.
Store in airtight containers in the refrigerator for up to a month.


Notes:  I used Ghiradelli chocolate.  Any premium chocolate should work, just don't use candy coating.

and that's What's Cooking at Cathy's ~ Enjoy!

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About Me

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My career is in IT.  Cooking and photography are among a few of my hobbies. In my spare time, which is most weekends I tie on my apron and exercise my creativity by trying new recipes and adapting them to my tastes. I also have a passion for photography that I incorporate by taking photographs to go along with the recipes I post on my blog.  
I also enjoy travel, both near and abroad. Meeting new people, new experiences and cultures and oh, not to mention the food! I hope you enjoy my blog.