• 2 pounds dark chocolate
• 2 cups mini marshmallow
• 12 oz. pecan pieces
• parchment paper or silicone mat or Break-Up Sheet

Melt candy coating or melt and temper chocolate. Stir in crunchy food product. Spread approximately 11 x 14-inch rectangle on parchment paper, silicone mat or Break-Up Sheet. Cut into squares when “just set”, or if using Break-Up Sheet, break apart when completely set.

Recipes and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.