Directions: one line for each direction. When saved the lines will be numbered.
Lightly butter a 10- by 12-inch baking sheet, or casserole dish and set aside.
In the top of a double boiler, or in a metal bowl set over a pot of boiling water, melt the semisweet chocolate, stirring occasionally with a rubber spatula. Add the toasted pecans and stir well. Pour the chocolate into the buttered dish, smoothing the top with a rubber spatula.
Melt the white chocolate in the top of a double-boiler, stirring occasionally. Spoon melted white chocolate on top of melted semisweet chocolate, then run a knife back and forth to create a random "marbled" effect.
When chocolate is cooled and has hardened, cut or break into pieces of desired size.
This recipe yields 2 1/4 pounds marbled chocolate bars.
Rating: ()
Added On: November 20, 2008
* ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B11) - from the TV FOOD NETWORK
