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
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
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.
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!