Instructions: Lightly butter a 10- by 12-inch baking sheet, or casserole dish and set aside.

In the top of a double boiler, or in a metal bowl set over a pot of boiling water, melt the semisweet chocolate, stirring occasionally with a rubber spatula. Add the toasted pecans and stir well. Pour the chocolate into the buttered dish, smoothing the top with a rubber spatula.

Melt the white chocolate in the top of a double-boiler, stirring occasionally. Spoon melted white chocolate on top of melted semisweet chocolate, then run a knife back and forth to create a random "marbled" effect.

When chocolate is cooled and has hardened, cut or break into pieces of desired size.

This recipe yields 2 1/4 pounds marbled chocolate bars.

Yield: 2 1/4 pounds

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