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Art Smith Dark Chocolate, Pumpkin Seed, and Sea Salt Bark


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  • 1 pound bittersweet dark chocolate, coarsely chopped
  • 1 cup pumpkin seeds
  • 1 teaspoon sea salt



Step 1

Line a baking sheet with parchment paper.
Place 3/4 of the chocolate in a microwave-safe bowl. With the bowl uncovered, heat the chocolate for 30 seconds and then stir with a rubber spatula. Repeat, heating for 30 seconds and then stirring, until almost all the chocolate in the bowl is melted, about 3 minutes total.
Add the reserved chocolate and stir constantly until completely melted and smooth.
Stir the pumpkin seeds into the chocolate.
Using an offset spatula, spread the chocolate in an even layer, about 1/4 inch thick, on parchment paper. Sprinkle the sea salt over the chocolate. Allow the bark to cool at room temperature until hard. May keep in fridge


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