1/4-to-1/3 c. melted dark chocolate
1/4 c. toasted, chopped pecans
(At this point, Carol rolls up and stashes the rectangles in the freezer, slicing off a piece whenever she needs an energy boost. I’ve modified her recipe to make it a little more decadent):
Melt chocolate (see How to Melt Chocolate in Index); keep warm.
Toast, cool, and chop pecans while chocolate melts (see How to Toast Nuts and Seeds in Index).
When ready to use, work with one rectangle at a time, keeping the rest in the freezer. Peel away top sheet of wax paper. Using a flexible silicone spatula, apply a thin layer of warm, melted chocolate over flattened toffee.
Working quickly, sprinkle toasted, chopped pecans over still-warm chocolate. Carefully roll long end of rectangle jellyroll-style, using bottom sheet of wax paper to assist rolling before chocolate sets. Freeze 10 min. before wrapping each roll in cello or wax paper. Return to freezer.
Store wrapped rolls in solid-sided plastic container. When ready to use, slice as many rolls as needed into 1/2-in. pieces, trimming away irregular edges. Serve and consume chilled so roll holds its shape ... Toffee softens almost immediately.
Note: A high-speed mini-chopper does an excellent job of mixing this small batch of toffee. Hand-stirring doesn’t produce the desired silky “toffee” texture.
|Process first three ingredients at high speed until texture is silky.|
|Roll divided dough thinly between wax paper sheets. Freeze.|
|Lightly sprinkle nuts over warm, melted chocolate.|
|Using wax paper to assist, start rolling.|
|Job is easiest before rolled rectangle gets too warm, so work|
quickly! Wrap and freeze; unwrap and slice as needed.
|This produces a huge number of rolls!|
|Unfortunately, they don’t seem to last very long!|