Salted Almond and Pistachio Bark

Directions

1. 1.

   1. Line a baking sheet with parchment paper.

2. 2.

   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.

3. 3.

   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.

4. 4.

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

5. 5.

   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.