- 2 4-oz. bars baking chocolate – dark chocolate or semi-sweet
- 1 cup roasted, salted pumpkin seeds
Melt the chocolate in a double boiler, or in a microwave (following the instructions on the back of the chocolate wrapper).
Stir 3/4 cup of pumpkin seeds into the melted chocolate.
Then, pour the mixture out onto a parchment paper or Silpat-lined baking sheet. Use a spatula to smooth the bark out to a 1/4-inch thickness.
Sprinkle the remaining pumpkin seeds over the chocolate.
Then, place in the freezer for 10-15 minutes, so it hardens.
Break the bark into pieces, while it’s still cold. Then, enjoy!
- Shelled pumpkins (pepitas) can also be used.
- Double or triple this recipe, to make as much as you need.