STREAMING NOW: Tia Mowry At Home

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Recipe is from my "I love Chocolate" cookbook. This dish combines semi-sweet, milk and white chocolate along with delicious toasted pecans. Can't resist adding this to my collection of holiday chocolate recipes.”
1 1/4 pounds

Ingredients Nutrition

  • 6 ounces semisweet chocolate, finely chopped
  • 6 ounces milk chocolate, finely chopped
  • 1 tablespoon vegetable oil
  • 1 cup pecan halves, and pieces toasted
  • 6 ounces white chocolate, coarsely chopped


  1. Line a cookie sheet with aluminum foil. In a double boiler, melt the semisweet and milk chocolates with the oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.
  2. Remove the top part of the double boiler and let the chocolate cool to tepid (the chocolate might thicken slightly as it cools). Stir the pecans and chopped white chocolate into the cooled melted chocolate and pour the mixture out onto the prepared cookie sheet. Spread to the desired thickness. Refrigerate 20 - 30 minutes, or until set. Slide a metal spatula under the chocolate to loosen from the foil. Break into uneven pieces.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a