Spray PAM into a baking dish and pour in chopped pecans.
Add 2 teaspoons of coarse salt.
Toast in the oven at 350* for about 10 minutes.
Add 2 teaspoons of coarse salt.
Toast in the oven at 350* for about 10 minutes.
In a tube pan lined with parchment paper alternate white chocolate and bittersweet chocolate squares in a checkerboard pattern. Melt in the oven for about 5-10 minutes. Swirl a knife or wooden skewer in the chocolate to make a pattern with the white and dark chocolate. Top with toasted pecans and cool in the fridge for about an hour. Break into pieces and Enjoy!
No comments:
Post a Comment