Chocolate Rock

Directions

1. 1
   Line a cookie sheet with aluminum foil.
2. 2
   In a double boiler, melt the semi-sweet and milk chocolates with the oil over hot, not simmering, water, stirring constantly until the chocolate is melted and smooth.
3. 3
   Remove the top part of the double boiler; let the chocolate cool to tepid.
4. 4
   The chocolate may thicken slightly as it cools.
5. 5
   Stir the pecans and chopped white chocolate into the cooled melted chocolate.
6. 6
   Pour the mixture out onto the prepared cookie sheet.
7. 7
   Spread to the desired thickness.
8. 8
   Refrigerate for 20 to 30 minutes, or until set.
9. 9
   Slide a metal spatula under the chocolate to loosen from the foil.
10. 10
    Break into uneven pieces.