Sweet and Spicy Bark

Holiday season is upon us and I’m sure your Instagram feeds are flooding with the most amazing festive cookies and desserts.  This recipe is an untraditional take on a very traditional holiday treat.  I wanted to steer away from the overly sweet peppermint barks and try something a little more savory.  While trying to come up with a tasty combination, I came across my favorite sweet and spicy pumpkin seeds (awesome on salads and soups) in the cupboard and knew that they would be the perfect addition to a dark chocolate bark.  I added in dried cranberries for a more festive feel.  This recipe is so easy and a great DIY gift for the holidays.

 

Sweet and Spicy Bark:

Pumpkin Seeds:

1 cup raw pumpkin seeds

1 T honey

1 T maple syrup

3 T brown sugar

1 T vegetable oil

1 t chili powder

1/2 t cinnamon

1/8 t nutmeg

sprinkle of salt

Preheat oven to 400 degrees.  In a mixing bowl combine all ingredients until blended.  Spread on cookie sheet lined with parchment paper and cook for about 15 minutes.  The sugars will melt and spread and the seeds will be toasted.  Pull from oven and let cool completely.  Break apart the seeds with your hands once cool.  Store in airtight container for up to 2 months.  

10 oz bag of Ghirardelli bittersweet 60% chocolate

1 teaspoon vegetable oil

1/3 cup dried cranberries

1/3 cup sweet and spicy pumpkin seeds

In a microwave safe bowl combine chocolate and vegetable oil.  Cook in 30 second intervals, stirring in between, until fully melted.  Let cool in bowl for about 5 minutes and then pour onto parchment lined cookie sheet.  Sprinkle on cranberries and pumpkin seeds and place in refrigerator until cool.  Break apart into pieces and enjoy!