How to Make It
1. Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape chocolate mixture onto foil and spread it into an approximate 12- x 9-inch rectangle. Refrigerate until set, about 20 minutes.
2. Transfer bark and foil to a cutting board. Use a sharp knife to cut into 11/2-inch pieces. Store in an airtight container in the refrigerator up to 2 weeks.
Also appeared in: Cooking Light, February, 2022,Carb-Smart Recipes