Dessert: Chocolate Toffee Pumpkin Seed Bark

Recipe by Aida Mollenkamp Recipe courtesy of Aida Mollenkamp. Bark is one of the easiest confections to make and luckily can be made almost as quickly as it's devoured. This one has a dose of the Southwest, with a bit of cayenne and some toasted pumpkin

Ingredients

1/2 c. hulled unsalted pumpkin seeds (also called pepitas)
1/4 tsp. cayenne pepper
6 oz. bittersweet chocolate
1 1/2 oz. finely chopped chocolate toffee bar (such as Heath)

Instructions

Line a baking sheet with parchment or waxed paper, or use a silicone baking sheet, and set aside.
Heat pumpkin seeds in a medium frying pan over medium heat and toast until golden brown, about 6 minutes. Let cool slightly, then mix with cayenne until well blended; set aside.
Melt chocolate and toffee bar in a small saucepan over low heat, stirring constantly, until smooth. Remove from heat and mix in 3/4 of the pumpkin seed mixture.
Spread chocolate mixture onto the lined baking sheet very thinly, into roughly a 12-by-10-inch rectangle.
Sprinkle remaining pumpkin seed mixture over top.
Let set in a cool, dry location. Once bark is hard, break up into shards. The bark should be stored in an airtight container in a cool, dry place, and will last up to 3 days.
Serve with ice cream, optional.

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