Cost: $ - Preparation Time: 25 minutes
Difficulty Level: 2 - Servings: 8
the oven to 325 F.
2. Toast the pecans on a baking sheet in the preheated
oven for 8 minutes.
3. Remove the nuts form the oven and set aside to cool at
room temperature until needed.
4. Heat 1 inch of water in the bottom of a double boiler
over medium heat.
5. With the heat on, place the white chocolate in the top
of the double boiler.
6. Use a rubber spatula to stir the chocolate until completely
melted and smooth (about 4 minutes).
7. Transfer the melted chocolate to a 1 quart bowl and set
8. Thoroughly wash and dry the top of the double boiler.
9. Heat 1 inch of water in the bottom of a double boiler
over medium heat again.
10. With the heat on, place the semisweet chocolate in the
top of the double boiler.
11. Use a rubber spatula to stir the chocolate until completely
smooth, about 6 minutes.
12. Transfer the melted chocolate to a 4 quart bowl.
13. Allow the chocolate to stand at room temperature for
5 minutes before proceeding.
14. Add the pecans to the bowl of semisweet chocolate.
15. Use a rubber spatula to fold in the pecans until combined.
16. Pour the chocolate pecan mixture onto a nonstick baking
sheet with sides and use a rubber spatula to spread evenly.
17. Drizzle the white chocolate, 1 tablespoon at a time,
over the entire surface of the chocolate pecan mixture.
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 over blend).
19. Allow to cool at room temperature for 30 minutes.
20. Cover the baking sheet with plastic wrap and refrigerate
until the bark is hard, about 1 hour.
21. Remove the baking sheet from the refrigerator and transfer
to a cutting board.
22. Cut or break the bark into irregular pieces.
23. Store in the refrigerator tightly sealed in a plastic
Editor's Note: We think the "dogwood bark" is a fanciful reference
to the texture of the "bark" you have just broken into pieces.