Sweet with a hint of salty, smooth and crunchy, incredibly delicious...these all describe this quick and easy Chocolate Pumpkin Seed Bark that will make you smile every time you take a bite!
14ounceschocolate(dark, milk or white), chopped into small pieces
Optional: 3 ounces of a contrasting chocolate for drizzling (if using dark or milk chocolate drizzle with white chocolate; if using white chocolate as the base you can drizzle with dark/milk chocolate)
Place the chocolate in a microwave safe bowl and microwave, stirring frequently, until melted. If using white chocolate do the same but wait until after you've spread out the dark/milk chocolate.
Spread the pumpkin seeds out onto a silicone mat, parchment or wax paper on a large cookie sheet. Pour the chocolate across the pumpkin seeds and use a spoon spread chocolate into an even layer. Alternatively: It's a little easier to pour the pumpkin seeds directly into the bowl of melted chocolate, stir, pour onto the cookies sheet and spread evenly with a spoon. (It's purely personal preference. I use both ways but slightly prefer the aesthetics of having the pumpkin seeds on the bottom of the bark.)Allow the chocolate to sit for a couple of minutes and then drizzle the melted white chocolate over it (if using).
Chill the chocolate to set and then break it into pieces. Store the pieces in an airtight container in the fridge for up to a couple of weeks. At cool room temperature they'll keep for about 10 days.