- 3 cups almonds and/or walnuts
- 12 oz. semisweet chocolate, chopped finely
- 12 oz. white chocolate, chopped finely
Line a 13″x9″ cookie sheets – with a lip – in parchment paper. Melt semisweet chocolate until smooth. Using a rubber spatula, spread semisweet chocolate evenly over parchment. Sprinkle semisweet layer with nuts. Set aside to set at room temperature for 20 minutes. Melt white chocolate until smooth. Spread over semisweet and nut layer. Allow to set at room temperature for 20-30 minutes. Cover and refrigerate until set (about 1 hour). Remove solid bark from cookie sheet, and break of cut into pieces.