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Originally shared on the web 11/28/2011

1 c. pecans, coarsely chopped
12 1-oz. sq. bars bittersweet baking chocolate
12 1-oz. sq. bars white baking chocolate
1 t. coarse sea salt or ¾ t. kosher salt

Place pecans in a single layer on a baking sheet. Bake at 350 degrees for 8 to 10 minutes or until toasted. Reduce oven temperature to 225 degrees. Line a 15” x 10” jelly-roll pan with parchment paper. Break each chocolate bar into 8 equal squares, making 48 squares total. Arrange in a checkerboard pattern in pan, alternating white and dark chocolate. (pieces will touch). Bake at 225 degrees 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 one hour or until firm. Break into pieces. Store in an airtight container in refrigerator up to one month. Makes 1-3/4 lbs.