• 2 cups semisweet, bittersweet or milk chocolate chips, melted (see Tip)
• 1 1/2 cups assorted nuts, such as hazelnuts, almonds and cashews, plus more for garnish

Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes.

Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.