Instructions
- Toast the nuts: Preheat the oven to 350°F (175°C). Spread the chopped almonds, pistachios, and pecans on a baking sheet. Toast them for 5–7 minutes, or until lightly golden and fragrant. Allow them to cool slightly.
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Melt the milk chocolate:
Use a double boiler or microwave:
Double Boiler: Place a heatproof bowl over a pot of gently simmering water. Add the milk chocolate and stir until completely melted and smooth.
Microwave: Place the chocolate in a microwave-safe bowl and heat in 20-second intervals, stirring well between each interval until smooth.
If using, stir in 1 tsp coconut oil to make the chocolate glossy.
- Spread the chocolate: Line a baking sheet with parchment paper. Pour the melted chocolate onto the sheet and use a spatula to spread it into an even layer, about ¼ inch thick.
- Top with nuts and extras: Sprinkle the toasted nuts evenly across the melted chocolate. Add any optional toppings like dried cranberries, crushed candy canes, or orange zest for extra festive flavor.
- Finish with a light sprinkle of sea salt to balance the sweetness.
- Set the bark: Place the baking sheet in the refrigerator for about 30 minutes, or until the chocolate is completely firm.
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Break into pieces: Once set, remove the chocolate bark from the refrigerator. Break it into irregular pieces with your hands or a sharp knife.
