Salted Almond And Pistachio Bark

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   1. Line a baking sheet with parchment paper.

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   2. Place the chocolate in a microwave-safe bowl and melt it in a microwave in 10-second intervals, stirring often, until smooth. Add 1/2 the cup of the almonds, 1/2 the cup of the pistachios, and the vanilla and stir well to coat the nuts.

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   3. Use a rubber spatula to spread the mixture evenly on the prepared baking sheet. Sprinkle the salt and the remaining 3/4 cup almonds and 3/4 cup pistachios over the top.

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   4. Cover and refrigerate until the chocolate is set, 2 to 4 hours.

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   5. Break the bark into pieces and store in an airtight container with parchment or wax paper between the pieces. The bark can be stored for about 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.