Dark Chocolate Bark

FROM THE JOY OF COOKING
(about 1 1/4lbs)
1lb bittersweet (or semisweet) chocolate
2cups unblanched almonds, or other nuts toasted, coarsely chopped
Directions:
1.line a baking sheet w/aluminum foil.
2.temper chocolate (not sure what that means, but i'm sure if you search it, you'll find an explanation).
3. stir in nuts. coat nuts thoroughly, then spread mix about 1/4inch thick on the lined baking sheet. tap the pan on a hard surface to release any air bubbles
4. refridgerate 15 (or until firm) then let stand in a cool place for 30min-1hr to set completely.
5. holding chocolate w/the foil to avoid fingerprints, break into shapes

Milk Chocolate Bark
*prepare as above substituting 1lb milk chocolate for the dark chocolate,

White Chocolate Bark
*prepare as above substituing 1lb white chocolate for the dark chocolate

Fruited Chocolate Bark
*prepare as above substituing 2cups finely chopped/dried/candied/crystallized fruit for the nuts

Holiday Version (not from the joy of cooking)
*i imagine would go something along the lines of prepare dark chocolate layer, chill, then on top prepare the white chocolate layer, then 2cups finely broken candycanes instead of nuts and then chill again. ... i heart holiday bark