Prep your pan: Line a rimmed baking sheet (about 9x13 inches) with parchment paper. Make sure the paper overhangs the sides so you can lift the bark out easily later.

Toast the nuts (optional but recommended): Spread nuts on a dry skillet over medium heat for 3–5 minutes, stirring until fragrant. Let cool, then roughly chop. This deepens flavor and improves crunch.

Melt the main chocolate: Place the 12 ounces of chocolate in a microwave-safe bowl. Heat in 20–30 second bursts, stirring between each, until smooth. Or use a double boiler over gently simmering water, stirring frequently.

Stir in boosters: If using, add 1 teaspoon oil and 1 teaspoon vanilla to the melted chocolate. Mix until glossy and fluid.

Spread the base: Pour the melted chocolate onto the lined pan. Use an offset spatula or back of a spoon to spread it into an even layer, about 1/4 inch thick.

Melt the white chocolate: In a separate bowl, melt the 4 ounces of white chocolate using the same short-burst method. Stir until smooth.

Create the swirl: Spoon small dollops of melted white chocolate across the dark base. Drag a toothpick or skewer through the dollops to create gentle swirls. Don’t overmix or you’ll lose the pattern.

Add toppings: Sprinkle the chopped nuts and dried fruit evenly over the surface. Gently press them in so they adhere to the chocolate.

Finish with salt: Lightly sprinkle flaky sea salt over the top. A little goes a long way, so start small.

Set the bark: Refrigerate for 20–30 minutes, or let it set at cool room temperature for 1–2 hours, until completely firm.

Break into pieces: Lift the bark using the parchment edges and place it on a cutting board. Break into rustic shards with your hands or slice into squares with a sharp knife.

Serve or store: Enjoy right away or follow the storage instructions below to keep it fresh.