- 1 teaspoon unsalted butter, softened at room temperature
- 1 1/2 pounds white chocolate, chopped
- 1 1/2 cups chopped pecans, lightly toasted
- 12 ounces semisweet chocolate, chopped or morsels
- Grease a 9 by 13-inch low-rimmed baking sheet or casserole dish with the butter and set aside.
- In the top of a double boiler or in a metal mixing bowl set over a pot of simmering water, melt the white chocolate, stirring occasionally with a rubber spatula. Use oven mitts or pot holders since the steam can burn.
- Add the chopped toasted pecans and stir well.
- Pour the melted white chocolate mixture into the buttered baking sheet and smooth the top with the rubber spatula.
- Clean out the top of the double boiler or use a new clean bowl. Melt the semisweet chocolate in the top of the double boiler as above, stirring occasionally.
- Spoon the melted semisweet chocolate on top of the melted white chocolate, then run the tip of a dull knife or the handle end of a teaspoon back and forth through the melted chocolate mixture to form a random "marbled" effect.
- Transfer the baking sheet to the refrigerator until the chocolate hardens completely, about 1 hour.
- Remove from the refrigerator and turn the baking sheet over onto a flat surface to remove the chocolate "bark." Using your hands, break the chocolate into whatever size pieces you like.
- Serve immediately or store in an airtight container for up to 2 weeks.