Spicy Chocolate Bark With Pumpkin Seeds Food

PUMPKIN BARK

Steps:

• In the microwave or over a double boiler, melt the dark chocolate, stirring occasionally. Once melted, pour over a cookie sheet and spread until even - should be a fairly thin layer.
• Place pan in freezer to harden for at least 10-15 minutes.
• Rinse your bowl clean and melt the white chocolate chips, stirring occasionally. Once melted, remove from heat and add pumpkin pie spice. Stir until thoroughly mixed.
• Remove pan from freezer and pour white chocolate over the top of the dark chocolate, moving quickly to spread it carefully in an even layer directly on top. Get the edges as close to lined up as possible.
• Quickly sprinkle on almonds, pumpkin seeds and cranberries. Pop in freezer for another 10-15 minutes.
• Then break into pieces and store in an airtight container or bag. Refrigerate to keep fresh for longer.

CHOCOLATE PUMPKIN BARK

Steps:

• Line a 9 x 13 (or 11 x 7) dish with wax paper or parchment paper. In a double boiler (or my ghetto way of filling a pot with water then putting a metal bowl over the top of it) place the milk chocolate chips inside, until nearly fully melted (should be about 5 minutes or less) and pour into the pan evenly.
• Clean out the metal bowl/top part of the double boiler and melt the white chocolate chips, blending with the pumpkin and spice.
• Pour into the pan and stir up here and there with a fork to create a marbled look and mix it up a little.
• I prefer to leave the bark smooth but if you want to add the crunchy fixins like the pumpkin seeds, nuts, oats, etc. sprinkle them on now and press some of them into the bark with a fork if you like.
• Place the pan in the fridge and chill until completely firm, I play it safe and leave it in a couple hours.
• Extract the bark from the pan once it's fully set, and break up into random pieces (always fun) or for a more professional appearance, cut with a large sharp knife, keep covered and chilled until ready to serve but trust me, this will barely last leaving your house en route to the fall parties!

SPICY CHOCOLATE SEED BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt chocolate until 2/3 chips are melted. Remove from heat; stir until smooth. Stir in 1/4 C raisins, tortilla chips, 2 tablespoons salted pumpkin seeds, 1 tablespoon sesame seeds, cinnamon, ancho chili, and 1/8 teaspoon pepper flakes. Spread into prepared pan; top with remaining ingredients (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.