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Categories:Viewed: 97 - Published at: 3 years ago
Ingredients
- 1/2 cup hulled unsalted pumpkin seeds, also called pepitas
- 1/4 teaspoon cayenne pepper
- 6 ounces bittersweet chocolate, such as E. Guittard
- 1 1/2 ounces finely chopped chocolate toffee bar, such as Heath
Method
- 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.
