Chocolate! What’s the Christmas season without chocolate right? Besides healthier. I’m not too interested in healthy these days. Ask me in two weeks what my thoughts are on that!
I made dark chocolate bark for the first time in my life! I know. It’s not hard. Why on earth did it take me so long to make it? No idea. But it did, and I’m kind of sad about that. Because I’ve been buying it like a sucker when I could have been making it exactly the way I want all these years. Not that I bought it a lot, but still.
This cranberry, pumpkin seed and salted caramel bark is incredible. Sweet, salty, crunchy, chewy. It’s got everything. And it’s also ultra thin so a piece of this can’t really have many calories. Right? Don’t burst my bubble. I’m happy here.
Actually, it’s a little strange, but for the second post in a row, my inspiration was something from Costco. What can I say, I like Costco.
Have you ever tried the pumpkin seed bark thins they sell there? I can’t remember what the brand is, but my goodness is that chocolate amazing. My parents had it at their place when I was last visiting, and it was so stinking hard to not grab a piece every single time I opened to the fridge to get something. Usually I wasn’t opening it for chocolate, but that’s what I came out with!
Those bark thins were really simple too, just really thin pieces of dark chocolate with pumpkin seeds in it. That’s it.
I almost bought some for myself when I got home after that visit, and then decided that I could totally spread out some chocolate and put pumpkin seeds in it. How hard could that be?
Turns out, not hard at all. You know, in case your answer to that question was that it would be incredibly hard. It’s not. Hard. At all.
In fact, it’s super easy. Obviously.
So I added in some other stuff to make it all festive looking with the red and green. And salted caramel because I had some and why not? So, this isn’t really the same anymore since there’s a whole lot more going on than just pumpkin seeds in dark chocolate, but dare I say that this is even better?
More stuff = better. That’s just math.
- ¾ cup (110g, 4oz) dark chocolate, chopped
- ¼ cup craisins (dried cranberries)
- ¼ cup pumpkin seeds (I used roasted and salted seeds)
- ¼ cup salted caramel sauce
- Cover a cookie sheet with a large piece of wax paper or parchment paper.
- In a microwave safe bowl or measuring cup, place ⅔ of the chopped dark chocolate and heat in 30 second increments at 50% power, stirring after each 30 seconds, until the chocolate is melted. Add the other ⅓ of the chopped chocolate and stir until it melts.
- Pour the chocolate onto the prepared baking sheet, and spread it into a large rectangle, about 9 by 13 inches. This will be a very thin layer of chocolate, if you want it thicker, either spread over a smaller area, or double the amount of chocolate used.
- Sprinkle the craisins and pumpkin seeds over top of the chocolate and drizzle the caramel sauce over top of everything. Place the tray in the refrigerator and let the chocolate set.
- At this point, if you decide you want the bark to be thicker, melt some more chocolate and spread it over top. Place back in the refrigerator for at least an hour to set completely. Cut into squares.
- Store in an airtight container in either the fridge or freezer. I prefer my chocolate to be super cold, so I like it straight from the freezer!