Here's a recipe you can use for a Christmas get-together. It came from my friend, Pam, who said she got it from a "Southern Living" magazine. It's deceptively easy for how delicious and addictive it is!
1 cup pecans, coarsely chopped
3 (4-oz.) bars semi-sweet chocolate baking bars (Pam recommends using Ghiradelli brand, and I can confirm that I have used it with excellent results.)
3 (4-oz.) bars white chocolate baking bars (again with the Ghiradelli)
1 t. coarse salt
Roast the pecans. You can do this in a skillet over medium-low heat. Just shake the pecans around in the pan so that they don't burn. When they become fragrant, they're done. It takes maybe 5 minutes.
Preheat the oven to 225 degrees.
Line a cookie sheet with parchment paper. Break each chocolate bar into 8 equal pieces. (Ghiradelli comes pre-sectioned into 8 square pieces, making this quite simple.) Arrange your 48 pieces in a checkerboard pattern of brown and white on the cookie sheet with the pieces touching.
Bake the chocolate at 225 degrees until the chocolate is melty. Remove the pan to a wire rack. Using a wooden toothpick or skewer, swirl the melted chocolate into a marbled pattern. While the chocolate is still melty, sprinkle it evenly with the coarse salt and toasted pecans. Press the pecans into the chocolate slightly to ensure they adhere in the final product.
Chill the pan in the refrigerator 1 hour or until firm. Break the sheet of chocolate into pieces. You can store it in a sealed container in the refrigerator for up to 1 month. Enjoy!