Preparation / Directions:
Preheat the oven to 325 degrees F.
Toast the pecans on a baking shet in the preheated oven for 8 min. Remove the nuts from the oven and set aside to cool at room temperature until needed.
Heat 1 inchh of water in the bottom half of a double boiler over medium heat. With the heat on, place the white chocolate in the top half of the double boiler. Use a rubber spatula to stir in the chocolate until completely melted and smoother, about 4 minutes. Transfer the melted chocolate to a 1 qt. bowl and set aside.
Thoroughly wash and dry the top half of the double boiler.
Heat 1 inch of water in the bottom half of the double boiler over med heat, with the heat on place the semisweet chocolate in the top half of the double boiler. Using a rubber spatula to stir the chocolate until completely melted and smooth, about6 min. Transfer the melted chocolate to a 4 qt bowl. All the chocolate to stand at room temp for 5 min before proceeding.
Add the pecans to the bowl of melted semi-sweet chocolate. Use a rubber spatula to fold in the pecans until combined. Pour the chocolate pecan mixture onto a nonstick baking sheet with sides and use a rubber spatula to spread the mixture evenly. Drizzle the white chocolate, one tablespoon at a time, over the entire surface of the chocolate pecan mixture.
Use a rubber spatula to spread and blend the white chocolate into the surface of the chocolate pecan mixture, creating a marbelized effect, ( becareful not to overblen, which would dimish the marbelized effect). Cool the mixture at room temp for 30 min. Cover the baking shet with plastic wrap and refrigerate until the bark is hard. about 1 hour.
Remove the baking sheet from the refrigerator and transfer the bark to a cutting board. Use a cook's knife to cut the bark into irregular pieces. Refrigerate in a tightly sealed plastic container until ready to us
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