Servings:
25 pieces of bark Servings
Ingredients
- 1 3/4 pound cacao semisweet chocolate, chopped
- 1 1/4 cup roasted unsalted almonds, chopped
- 1 1/4 cup roasted shelled pistachios, chopped
- 1/2 teaspoon pure vanilla extract
- 1 1/2 teaspoon coarse flake sea salt
Preparation
Baking Directions:
Line a baking sheet with parchment paper.
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.
Stir well to coat the nuts.
Use a rubber spatula to spread the mixture evenly on the prepared baking sheet.
Sprinkle the salt, 3/4 cup almonds and 3/4 cup pistachios over the top.
Cover and refrigerate until the chocolate is set, 2 to 4 hours.
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.
