Salted Pepita Chocolate Bark
Ingredients
3 cups semisweet chocolate chips (I used Guittard
)
1/3 cup pepitas
(raw, shelled pumpkin seeds)
About 1/2 teaspoon vanilla salt, or to taste (or any flaky
or coarse
sea salt)
Line an 9x13 inch pan with parchment paper.
)1/3 cup pepitas
(raw, shelled pumpkin seeds)About 1/2 teaspoon vanilla salt, or to taste (or any flaky
or coarse sea salt)Line an 9x13 inch pan with parchment paper.
Melt the chocolate in a saucepan over very low heat, stirring constantly, or by microwaving it in a heatproof bowl for 30-second intervals, stirring in between.
Pour the chocolate into the prepared pan, and use a small spatula to spread it into an even layer. Sprinkle most of the pepitas and vanilla salt on top, and use the spatula to swirl the toppings into the chocolate a bit. Sprinkle the remaining pepitas and salt on top. Let the chocolate harden for at least 2 hours, then slice or break into pieces.
Pour the chocolate into the prepared pan, and use a small spatula to spread it into an even layer. Sprinkle most of the pepitas and vanilla salt on top, and use the spatula to swirl the toppings into the chocolate a bit. Sprinkle the remaining pepitas and salt on top. Let the chocolate harden for at least 2 hours, then slice or break into pieces.
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