Kiwi Pistachio Bark

Ingredients:

1 brick of almond bark (1 Lb. 4 oz.)
1 1/2 c. chopped pistachios
1 1/2 c. kiwi, dried or candied
1 chocolate transfer sheet (you can skip this part if you don't have one)

Melt the almond bark according to the directions on the package. Lay your transfer sheet down on a baking sheet so that the plastic side is down. Pour the melted chocolate on top of the transfer sheet. Without going down all of the way to the pattern, spread the chocolate out in a thin and even layer to the edges of the sheet. Sprinkle with the pistachios and kiwi. Refrigerate for at least 15-20 minutes so that the chocolate sets. Flip the bark over slowly (there will be loose pistachios and you don't want them to go flying!) and peel off the plastic. Break into pieces before serving.