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Chocolate-Pecan Candy

1 cup of chopped pecans
3 (4-oz.) Bittersweet Ghirardelli chocolate bars
3 (4-oz. White Ghirardelli chocolate bars
1 tsp sea salt or kosher salt

Preheat oven to 350°
Roast pecans in a single layer for 8-10 minutes.
Line a cookie sheet with parchment paper. Break the chocolate bars into 8 equal pieces.
Arrange the pieces in a checkerboard pattern, with the pieces touching. There should be 48 pieces total. Bake at 225° for 5 minutes or until chocolate is melted. Use a wooden pick swirl into a marble effect. Sprinkle with pecans and salt. Chill for 1 hour. Break into pieces and store in an airtight container, in the frig, for 1 month.