White chocolate pecan sheets

White chocolate pecan sheets

Ingredients/Components

• vegetable oil - 1 Tbsp
• unsalted butter - 1 Tbsp
• white chocolate, finely chopped - 1 lb
• coarsely chopped toasted pecans or pistachios - 1 c

How to make white chocolate pecan sheets:

Line a baking sheet with aluminum foil. In a double boiler, melt the chocolate with the butter and oil over hot, not simmering, water, stirring constantly until the chocolate is melted and smooth. Remove the top part of the double boiler; stir the nuts into the melted chocolate. Pour the chocolate mixture out onto the prepared cookie sheet. Spread randomly to the desired thickness. Refrigerate for 20 to 30 minutes, or until set. Slide a metal spatula under the chocolate to loosen from the foil. Break into uneven pieces. Store in an airtight container in the refrigerator. Yields about 1 1/4 pounds.

Hint: Spread the white chocolate mixture in an uneven thickness over the foil lined baking sheet.

Recipe categories: Desserts, Chocolate, Candy.