This stuff is SO good. But I’m warning you right now, it’s highly addictive. The perfect combination of salty and sweet, smooth & crunchy textures…it literally covers every base.
Plus it’s so simple it’s stupid.
This all came about because a couple weekends ago my sister and I stopped at a rest stop in desperation for something to eat while driving back to Boston from Connecticut.
After scanning the rather bleak aisles for a bit and thinking we were out of luck, my sister came across a bag of dark chocolate pumpkin seed bark. Being HUGE fans of anything autumn-related we squealed in delight!
Needless to say we gobbled up the whole bag between the two of us by the time we got off the Mass Pike and had already made plans to re-create this by the truckload.
Which I pretty much did the very next day.
I keep mine in the fridge because, cold chocolate is the best (don’t argue until you try it!). It’s the perfect after-dinner or lunch sweet-tooth crushing treat and I love that you also get some antioxidants from the dark chocolate and healthful minerals such as magnesium from the pumpkin seeds!
- Canola oil cooking spray
- 1-2 cups dark chocolate, chopped
- 1/4 cup pumpkin seeds
- 1 teaspoon sea salt
- Canola oil, as needed
- Coat a 9-by-12 1/2-inch rimmed baking sheet with cooking spray, and line with parchment, leaving an overhang on ends.
- Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. If chocolate is too thick, add canola oil as needed to thin it out
- Pour melted chocolate onto baking sheet, and spread in an even layer with a spatula
- Immediately sprinkle pumpkin seeds then sea salt over chocolate. Refrigerate until firm, about 1 hour.
- Peel off parchment, and break bark into pieces.