Ingredients for Easy Chocolate Pecan Candy
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How to Make Easy Chocolate Pecan Candy
- Preheat oven to 350°F (175°C).
- Spread 1 cup pecan halves in a single layer on a baking sheet.
- Toast pecans for 8-10 minutes, or until fragrant and lightly browned. Let cool completely.
- Line a 17x12 inch jelly roll pan with parchment paper, leaving an overhang on the sides to lift the bark out later.
- Break 12 ounces of Ghirardelli chocolate bars (recommended) into eight equal pieces.
- Arrange the chocolate pieces in a checkerboard pattern on the prepared pan, ensuring the pieces touch each other.
- Bake at 225°F (107°C) for 5 minutes, or until the chocolate is melted and glossy. Watch carefully to prevent burning.
- Remove the pan from the oven and let it cool slightly on a wire rack.
- Using a wooden skewer or toothpick, gently swirl the melted chocolate to create a marbled effect.
- Evenly sprinkle the toasted pecans and 1/2 teaspoon of sea salt over the melted chocolate.
- Refrigerate for at least 1 hour, or until the chocolate is completely firm.
- Lift the bark from the pan using the parchment paper overhang and break into pieces.
- Store in an airtight container in the refrigerator for up to one month.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
34g
Fat
15g
Carbs
3g
