These were good. I added finely chopped pecans to this—maybe ¼ cup more or less.
Preheat oven to 400 degrees
18 servings
In a small bowl, mix together the cinnamon and sugar. Flatten out each pastry sheet, sprinkle sugar mixture evenly over the surface. Roll up the shee the long way and slice into about 15 slices. Place on cookie sheet and bake 15 minutes.
This was delicious and so easy. We found Ghirardelli Baking chocolate at Sam's. We used 1/2 of each box -- Milk and White so it was thicker than this recipe would be. Our pieces did not quite touch in the jelly roll pan but when it melted it flowed together nicely. It also took about 10 min to melt rather than 5 min. It was easy to break up into attractive pieces.
Prep: 10 min., Bake: 15 min., Chill: 1 hr. This candy will soften slightly while at room temperature.
1. Place pecans in a single layer on a baking sheet.
2. Bake at 350° for 8 to 10 minutes or until toasted.
3. Line a 17- x 12-inch jelly-roll pan with parchment paper. Break each chocolate bar into 8 equal pieces. (You will have 48 pieces total.) Arrange in a checkerboard pattern in jelly-roll pan, alternating white and dark chocolate. (Pieces will touch.)
4. Bake at 225° for 5 minutes or just until chocolate is melted. Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden pick. Sprinkle evenly with toasted pecans and salt.
5. Chill 1 hour or until firm. Break into pieces. Store in an airtight container in refrigerator up to 1 month.
*3/4 tsp. kosher salt may be substituted.
Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars and Ghirardelli White Chocolate Baking Bars.
