Sea-Salted Smoky Almond Chocolate Bark Recipe

LINE 8-inch baking pan with parchment or wax paper.

Microwave the chocolate in uncovered, microwave-safe bowl on high for 1 minute, then stir. The chocolate may keep some of it's shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.

Stir in 1/4 cup almonds.

Pour into the lined pan.

Sprinkle with remaining almonds.

Tap pan several times to spread the chocolate and settle the nuts.

Sprinkle with sea salt. They call for 1/8 tsp, but I give a good sprinkling of the salt, so there's some in every single bite.

Refrigerate for about 1 hour or until firm.

Break into pieces.

Store in air-tight container at room temperature.