2 cups chocolate bits (semisweet, bittersweet or milk chocolate or any combination)
1/2 cup chopped almonds
1/2 cup chopped peanuts
1/2 cup chopped walnuts
Before we start making the bark, line a cookie sheet with wax or parchment paper. If you spray the cookie sheet with just a touch of cooking spray the paper will stick and won't slide around.
Okay, the next step is to melt the chocolate. I am a total heretic and actually do this in the microwave. Real chocolatiers will scoff at this. It works for me. But, if you don't want to melt the chocolate in the microwave, place the chocolate bits (chocolate chips) in a glass bowl over a pot of boiling water until melted. Or put the bowl in the microwave for a minute or two – watching very, very carefully not to over-zap it, until melted. Stir to ensure there are no lumps
Using a spatula, spread the melted chocolate onto the parchment paper and form it into a rectangle of about 25x25 cm (10x10 in.). Do this quickly so the chocolate does not set before you are satisfied with the smoothness of your chocolate. Now sprinkle the nuts over the top of the chocolate so that they stick well (you can use your hands to push them in a bit).
Let the bark set for about two hours at room temperature. Using a very sharp knife, cut the bark into squares or break into bite-size pieces. I like to tie the pieces together with coloured ribbon and give them as gifts. The great thing about this recipe is that it will always come out perfect!
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