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Salted Almond and Pistachio Bark

['1 3/4 pounds good-quality 60% cacao semisweet chocolate, chopped', '1 1/4 cups roasted unsalted almonds, chopped', '1 1/4 cups roasted shelled pistachios, chopped', '1/2 teaspoon pure vanilla extract', '1 1/2 teaspoons coarse flake sea salt']

1. Line a baking sheet with parchment paper.
2. Place the chocolate in a microwave-safe bowl and melt it in a microwave in 10-second intervals, stirring often, until smooth. Add 1/2 the cup of the almonds, 1/2 the cup of the pistachios, and the vanilla and stir well to coat the nuts.
3. Use a rubber spatula to spread the mixture evenly on the prepared baking sheet. Sprinkle the salt and the remaining 3/4 cup almonds and 3/4 cup pistachios over the top.
4. Cover and refrigerate until the chocolate is set, 2 to 4 hours.
5. Break the bark into pieces and store in an airtight container with parchment or wax paper between the pieces. The bark can be stored for about 1 week.

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