PUMPKIN SEED CHOCOLATE BARK RECIPES

Steps:

• Line a baking sheet with parchment or waxed paper, or use a silicone baking sheet, and set aside
• Heat pumpkin seeds in a medium frying pan over medium heat and toast until golden brown, about 6 minutes
• Let cool slightly, then mix with cayenne until well blended; set aside
• Melt chocolate and toffee bar in a small saucepan over low heat, stirring constantly, until smooth
• Remove from heat and mix in 3/4 of the pumpkin seed mixture
• Spread chocolate mixture onto the lined baking sheet very thinly, into roughly a 12-by-10-inch rectangle
• Sprinkle remaining pumpkin seed mixture over top
• Let set in a cool, dry location
• Once bark is hard, break up into shards
• The bark should be stored in an airtight container in a cool, dry place, and will last up to 3 days
• Serve with ice cream, optional

Steps:

• Heat 2/3 of the dark chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, until chocolate is nearly melted but some chunks remain, 1 to 2 minutes. Remove from microwave and stir until completely smooth. Add the remaining 1/3 of dark chocolate. Stir well until all the chocolate has melted.
• Melt white chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes.
• Lay out a large sheet of parchment paper on a flat work surface. Pour dark chocolate onto parchment and spread into a thin, even layer using a spatula. Drizzle white chocolate on top. Sprinkle cranberries and pumpkin seeds quickly over chocolate before it sets.
• Leave the chocolate to set fully, about 45 minutes. Break into randomly sized pieces and store in an airtight container.