Christmas Salted Chocolate Bark

5 from 1 vote

500g plain semi sweet, dark or milk chocolate or a combination (I used plain milk and dark chocolate bars) (a big bar of Toblerone would also work very well)
1/2 cup chopped salted peanuts
1/4 cup coarsely crushed candy canes (approx. 3 regular size candy canes)
1/2 tsp coarse sea salt or himalayan salt

Line a large baking sheet with tin foil.
Fill a medium pot a 1/4 full of water, set on stove and heat on medium.
Break chocolate into squares into a glass bowl that fits over the pot but does not touch the water in it.
Place bowl over pot, turn heat to med-low, and and allow chocolate to fully melt, stirring often with a rubber spatula until smooth.
Pour chocolate on prepared baking sheet and spread it out evenly to the edges.
Sprinkle nuts, then candy canes and salt over the chocolate and very gently press down with the back of a spoon.
Place sheet in fridge for a few hours to cool and harden.
Once firm, break into medium sized pieces or to your liking and enjoy.
(or store in a sealed container at room temperature until needed)

*makes one baking sheet of chocolate bark