Line a baking sheet with parchment paper.

Place the chocolate in a microwave-safe bowl and melt it in a microwave in 10-second intervals, stirring often, until smooth. Add 1 cup of the almonds, 1 cup of the pistachios, and the vanilla and stir well to coat the nuts. Use a rubber spatula to spread the mixture evenly on the prepared baking sheet. Sprinkle the salt and the remaining ¼ cup almonds and ¼ cup pistachios over the top. Cover and refrigerate until the chocolate is set, 2 to 4 hours.

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.

Excerpted from JOY of KOSHER Fast, Fresh Family Recipes by Jamie Geller (William Morrow/HarperCollins)