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1
Preheat the oven to 325 degrees .
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2
Toast the pecans on a baking sheet in the preheated oven for 8 minutes.
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3
remove the nuts from the oven and set aside to cool at room temperature until needed.
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4
Heat 1-inch of water in the bottom half of a double boiler over medium heat.
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5
With the heat on, place the white chocolate in the top half of the double boiler.
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6
Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 minutes.
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7
Transfer the melted chocolate to a 1-quart bowl and set aside.
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8
Thoroughly wash and dry the top half of the double boiler.
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9
Heat 1 inch of water in the bottom half of a double boiler over medium heat.
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10
With the heat on, place the semisweet chocolate in the top half of the double boiler.
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11
Use a rubber spatula to stir the chocolate until completely melted and smooth, about 6 minutes.
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12
Transfer the melted chocolate to a 4-quart bowl.
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13
Allow the chocolate to stand at room temperature for 5 minutes before proceeding.
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14
Add the pecans to the bowl of melted semisweet chocolate.
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15
Use a rubber spatula to fold in the pecans until combined.
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16
Pour the chocolate pecan mixture onto a nonstick baking sheet with sides and use a rubber spatula to spread evenly.
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17
drizzle the white chocolate, one tablespoon at a time, over the entire surface of the chocolate pecan mixture.
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18
Use a rubber spatula to spread and blend the white chocolate into the surface of the chocolate pecan mixture creating a marbleized effect (be careful not to overblend which would diminish the marbleized effect).
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19
Allow the mixture to cool at room temperature for 30 minutes.
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20
Cover the baking sheet with plastic wrap and refrigerate until the bark is hard, about 1 hour.
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21
Remove the baking sheet from the refrigerator and transfer the bark to a cutting board.
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22
Use a cook's knife to cut the bark into irregular pieces.
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23
Refrigerate in a tightly sealed plastic container until ready to use.
