Instructions

1. Toast the nuts on a sheet in your oven for 10 minutes at 375 degrees F, shaking occasionally. They should smell pleasantly nutty and aromatic at this point, otherwise they should be allowed to toast for another two or three minutes.

2. Remove the nuts from the oven, and set them aside to cool. Line a small sheet pan with parchment paper.

3. Measure the chocolate chips into a microwaveable measuring cup or small bowl. Melt the chocolate chips by heating them for 30 seconds at a time, then removing them from the microwave and stirring them between cooking times.

4. Remove the chocolate from the microwave when it is largely melted, with only a few small lumps remaining. Stir, until the lumps have disappeared.

5. Spread 1/2 to 2/3 of the nuts evenly across the parchment-lined baking sheet, along with any dried fruit or other ingredients. Carefully drizzle the chocolate over the nuts, ensuring that they are all covered. Sprinkle the remaining nuts over the chocolate, and press them lightly into the chocolate.

6. Cool until the chocolate sets, then refrigerate. Break the bark into shards, and serve in a candy dish. If the room is warm, do not set out the bark ahead of time or it may soften and melt.