Melt the Chocolate Using One of the Methods Below:

• Microwave method: Place the chocolate in a medium-sized glass bowl and microwave it in 20-second increments, stirring well between each spell, until it's melted and smooth.
• Double-boiler method: Place the chocolate in a medium-sized glass bowl that can rest on top of a pot without falling in. Fill the pot with a couple inches of water, place the bowl of chocolate over top, and bring the water to a boil. Use a spatula to constantly stir the chocolate until it's melted and smooth.
• Spread the graham crackers out on a parchment paper-lined baking sheet. Drizzle the chocolate on top of the graham crackers and, using the spatula, smooth the chocolate until you have an even coat over the crackers.
• Drizzle the almond butter over the chocolate in even swoops and then using a fork, run lines through the almond butter and chocolate across the length of the sheet pan and then again across the width (forming a lattice).
• Sprinkle the pistachios across the top of the chocolate and top with the sea salt.
• Place the sheet in the freezer for about 30 minutes or refrigerator for one hour, until the chocolate is firm. Using a knife, cut the bark into bite-sized pieces. Enjoy right away or store refrigerated for longer periods of time!