Before I get to the recipe, what is going on with the white chocolate in the stores this year???? I can’t find ANY white chocolate chips, bricks, or bars that will actually melt. And I know I’ve got serious proof from years past that I made decadent desserts using white baking chips and white chocolate bars. This year has been a huge fail with white chocolate. Okay, I feel better now.
I love all things about the holidays and that means the cooking and baking. When I was in the first days of Celiac disease (in JULY), the holiday baking was something on my mind. All of my favorite treats had flour in them and I was afraid I would have to make do with chocolate chips and peanuts. A quick Pinterest search soothed my fears because I found a lot of gluten-free recipes with just minor changes like switching to a GF flour.
When the time came to start working with pie crusts and the different ways to deal with different flours, I was also sick and had zero energy for anything difficult. I was back in the chocolate chips and peanuts mood. Thanks to Southern Living, I had something that is a keeper in the “gluten free and actually good” recipe stack. The only problem I had was the white chocolate squares didn’t melt. They congealed a little and that was it. But they taste good and I got a couple of good pictures that Tastespotting or Foodgakwer might have to reject.
Salted Pecan Bark
- 1 cup pecans, coarsely chopped (I used some cinnamon-clove spiced pecans, recipe below)
- 3 (4-oz.) bars bittersweet chocolate baking bars
- 3 (4-oz.) white chocolate baking bars
- 1 teaspoon coarse sea salt
- Place pecans in a single layer on a baking sheet.
- Bake at 350° for 8 to 10 minutes or until toasted.
- Line a 17- x 12-inch jelly-roll pan with parchment paper. Break each chocolate bar into 8 equal pieces. (You will have 48 pieces total.) Arrange in a checkerboard pattern in jelly-roll pan, alternating white and dark chocolate. (Pieces will touch.)
- Bake at 225° for 5 minutes or just until chocolate is melted. Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden pick. Sprinkle evenly with toasted pecans and salt.
- Chill 1 hour or until firm. Break into pieces. Store in an airtight container in refrigerator up to 1 month.
- Note: I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars and Ghirardelli White Chocolate Baking Bars.
Spiced pecans: Using an oil spritzer, coat the pecans with light olive or canola oil. Sprinkle lightly with ground cloves and pecans. Shake to coat. Continue with recipe directions.