Line a 9 x 12-inch rimmed baking sheet with parchment paper allowing the paper to overhang ends a few inches; set side.

Place the chocolate in a heatproof bowl over a double boiler over medium heat and stir occasionally until melted. Or, place in the microwave and heat in bursts until melted. The time will depend on the strength of your microwave.

Add 2 cups of the "stuff" and stir to coat. Pour the chocolate mixture onto the prepared baking sheet. Spread evenly with a spatula. Sprinkle the remaining reserved fruit and nuts onto the top, pressing to adhere.

Transfer to the refrigerator and chill until set and firm, a couple of hours.

Lift the ends of the parchment paper and place the bark on a cutting board. Cut the bark into 1-inch squares or break into bitesize pieces by smashing on the counter! Store in an airtight container in a cool place or in the freezer for up to 1 month.