Chocolate Rock

1. 1

   Line a cookie sheet with aluminum foil.

2. 2

   In a double boiler, melt the semi-sweet and milk chocolates with the oil over hot, not simmering, water, stirring constantly until the chocolate is melted and smooth.

3. 3

   Remove the top part of the double boiler; let the chocolate cool to tepid.

4. 4

   The chocolate may thicken slightly as it cools.

5. 5

   Stir the pecans and chopped white chocolate into the cooled melted chocolate.

6. 6

   Pour the mixture out onto the prepared cookie sheet.

7. 7

   Spread to the desired thickness.

8. 8

   Refrigerate for 20 to 30 minutes, or until set.

9. 9

   Slide a metal spatula under the chocolate to loosen from the foil.

10. 10

    Break into uneven pieces.

No additional tips available.