Tuesday, March 19, 2013
Chocolate Pumpkinseed Bark
I made a batch of this bark a while back and it is long gone. However, given that it is SNOWING AGAIN (grrrrrrrr) I might have to go home tonight and replenish my supply... you know, so I can switch it up and eat my feelings in chocolate instead of popcorn.
Toast 1/4 cup of pumpkin seeds in a dry skillet over medium heat. Toast 3 tablespoons sesame seeds in the same manner. Melt 8 ounces dark chocolate (30 second bursts in the microwave, stirring between), spread it on a parchment-lined sheet pan and sprinkle the seeds, plus 1/4 teaspoon flaky sea salt (I like Maldon), evenly on top. Let it set (or shove it in the fridge to speed it up), then break it into pieces. So easy, so tasty, and it feels fairly virtuous since you're basically eating bird seed. Thanks for the idea, Bon Appetit!