Place the chopped almond bark into a saucepan and heat over medium heat until it’s melted and smooth. Be sure to stir while melting so the chocolate doesn’t burn. You can melt the bark in a microwave safe bowl at one-minute increments stirring between each heating cycle. Be careful to not overheat or it can become grainy.
Into the melted chocolate stir in the pistachios and toffee. Stir well to combine.
Quickly pour the chocolate mixture onto a Silpat or foil lined baking sheet. Spread to desired thickness.
Let cool and then break into serving sized pieces.
Store in an airtight container.