Name: Cranberry, Pepita and Cocao Nib Chocolate Bark
Prep time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 12 ounces high-quality dark or semi-sweet chocolate, chopped; 1/4 cup roasted, salted pumpkin seeds; 1/2 cup dried cranberries; 1/3 cup dried coconut; 1/3 cup roasted, salted pecans, chopped; 1/4 cup cocao nibs

Description

This Cranberry, Pepita and Cocao Nib Chocolate Bark is a sweet and salty treat that’s perfect for the fall and the holidays.

Scale

Ingredients

12 ounces high-quality dark or semi-sweet chocolate, chopped
1/4 cup roasted, salted pumpkin seeds
1/2 cup dried cranberries
1/3 cup dried coconut
1/3 cup roasted, salted pecans, chopped
1/4 cup cocao nibs

Instructions

Line a baking sheet (9×13) with parchment paper. {TIP: Spraying the sheet with cooking spray before placing the parchment will allow the paper to stick and stay put while you spread the chocolate.}
Heat 3/4 of the chocolate over a double boiler (a heatproof bowl set over a pot of simmering water). Melt the chocolate, stirring occasionally.
Take off heat and stir in the remaining chocolate and mix until smooth. {This is a quick version of tempering, which allows the chocolate to keep its shine and to set evenly.}
Spread the chocolate in a thin layer on the baking sheet. Immediately top with the toppings.
Refrigerate for 1 hour (or freeze for 5-10 minutes to speed up the process). Break apart the bark when set. Enjoy!

Notes

This bark will keep at room temperature (in an air-tight container) for up 4 days and in the refrigerator for 2 weeks.