|The bark from the bag is on the left -- mine is on the right|
|To make the bark thicker like that on the left, allow chocolate to cool and thicken slightly before pouring onto parchment paper to reduce the spread|
Salted Pumpkin Seed Bark
1 3.5-ounce bar of dark chocolate (I used Green & Black's 85% cacao), broken up
1/2 cup salted toasted pumpkin seeds (pepitas)
1 teaspoon coconut oil, optional (I added it for glossiness)
Place chocolate in a small bowl and melt in microwave for about 1-1/2 minutes, in 30 second intervals, stirring between each. Once melted, stir in optional coconut oil (if using) and pumpkin seeds.
Pour and spread out on a parchment paper lined cookie sheet and refrigerate until hardened (to make thicker bark, allow chocolate to cool and thicken up a little bit before pouring onto parchment so it doesn't spread as much). Break into chunks and enjoy. Keeps best refrigerated.
*Note: I have used this method with other nuts (roasted almonds, coconut, etc.), so you can easily substitute seeds with your favorite nuts or coconut.