16 ounces dark chocolate (1 pound; I used equal parts TJ’s 72% Pound Plus, Dark Chocolate, and Milk Chocolate Bars; if only using one, select a favorite dark chocolate)
about 1 1/2 cups mini pretzels
8 chocolate-stuffed Oreos, roughly chopped (or use TJ’s Chocolate Jo-Jo’s; regular Oreos may be substituted)
1/3 cup toffee bits
1/3 cup coarsely chopped peanuts (I used roasted lightly salted)
1/3 cup coarsely chopped almonds (I used roasted lightly salted)
sea salt for sprinkling, to taste
Line a baking tray with parchment paper; set aside. Before beginning to melt the chocolate, have all the ingredients chopped, prepped, and ready to go so that they’re ready to be added while the chocolate is hot and melty. I use my Mini-Prep Plus Food Processor to grind the nuts in seconds rather than hand-chopping, but I hand-chop the cookies.
Coarsely chop the chocolate or break into chunks to encourage smooth melting.
Place chocolate in a large microwave-safe bowl. Heat on high power to melt, about 2 to 3 minutes, stopping every 15 seconds to check and stir until mixture can be stirred smooth. Be careful not to scorch it; or use a double boiler.
Pour melted chocolate onto parchment and with a spatula or offset knife, smooth into a large rectangle, about 10x15-inches, and about 1/8-inch thick; just eyeball.
Evenly sprinkle with pretzels, Oreos, toffee bits, peanuts, almonds, and sea salt to taste.
Allow chocolate to set up for at least 1 hour at room temp, or in the freezer for about 30 minutes.
After chocolate has set, break into pieces or chop with a knife. Bark will keep airtight at room temp for many weeks and in the fridge or freezer for many months.