Directions:
- Preheat oven to 350 degrees.
- Place pecans in a single layer on a baking sheet. Bake until toasted, 8-10 minutes.
- Decrease oven temperature to 225 degrees.
- Line a 17 x 12 jelly roll pan with parchment paper. Break each chocolate bar into 8 equal pieces. You will have 48 pieces total. Arrange in a checkboard pattern in jelly roll pan, alternating white and dark chocolate. Pieces will touch each other like puzzle pieces.
- Bake chocolate for 5 minutes or just until melted. Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden pick. Sprinkle chocolate evenly with toasted pecans and salt.
- Chill 1 hour or until firm. Break chocolate into pieces. Store in an airtight container in refrigerator for up to one month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 402.02 Kcal (1683 kJ) | ||
| Calories from fat | 320.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.56g | 55% | |
|---|---|---|---|
| Cholesterol | 5.39mg | 2% | |
| Sodium | 410.37mg | 17% | |
| Potassium | 207.82mg | 4% | |
| Total Carbs | 21.82g | 7% | |
| Sugars | 16.18g | 65% | |
| Dietary Fiber | 3.83g | 15% | |
| Protein | 5.22g | 10% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.3mg | 7% | |
| Calcium | 66.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 584.48 Kcal (2447 kJ) | ||
| Calories from fat | 465.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.7g | 55% | |
|---|---|---|---|
| Cholesterol | 7.83mg | 2% | |
| Sodium | 596.61mg | 17% | |
| Potassium | 302.13mg | 4% | |
| Total Carbs | 31.73g | 7% | |
| Sugars | 23.52g | 65% | |
| Dietary Fiber | 5.57g | 15% | |
| Protein | 7.59g | 10% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 1.9mg | 7% | |
| Calcium | 96.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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