Line a rimmed baking sheet with parchment or a silicone baking mat; set aside. (Note: I wanted thicker pieces of bark, so I used a half sheet-pan. If you prefer thinner bark, you can easily use a full sheet pan.)

Place the semi-sweet chocolate in a medium heat-proof bowl and set over a pan of gently simmering water. (The bottom of the bowl should not touch the water.) Stir occasionally until the chocolate has fully melted.

Using an offset spatula, spread half of the melted semi-sweet chocolate evenly across the lined baking sheet. Sprinkle cinnamon and half of the Planter’s Holiday Nut Crunch over the chocolate. Spread the remaining melted semi-sweet chocolate on top.

Repeat Step #2 using white (or milk) chocolate.

Spoon the melted white chocolate onto the semi-sweet chocolate. Use a kitchen knife to swirl the white chocolate into the semi-sweet chocolate.

Sprinkle the remaining Planter’s Holiday Nut Crunch evenly across chocolate. Press the nuts gently into the melted chocolate.

Refrigerate pan for one hour or until chocolate has fully cooled.

Break bark into pieces before serving. (Note: Remaining bark should be stored in an airtight container.)