Dark Chocolate Bark with Pumpkin Seeds and Ginger
Crunchy, chewy, and chocolaty this dark chocolate bark recipe satisfies every craving! Bring it as a hostess gift or serve it up at your next get-together.
Nutrition Score per serving
220 calories
15g fat
8g saturated fat
10mg sodium
19g carbohydrates
1g fiber
4g protein
1.66mg iron
14.4mg calcium
Serves: 16
Prep Time: 5 minutes
Cook Time: NA
Ingredients
| 1 | lb | good quality dark chocolate, such as Callebaut or Scharffenberger, chopped |
| 1⁄4 | c | candied ginger, chopped |
| 1⁄2 | c | raw pumpkin seeds |
| 1⁄2 | c | dried cranberries |
| 1⁄2 | t | cinnamon |
| 1⁄8 | t | freshly grated nutmeg |
| pn | sea salt |
Instructions
Place a sheet of parchment or wax paper on a baking sheet, set aside. Fill a small saucepan with three inches of water and bring to a simmer. Place the chopped chocolate in a medium metal or glass bowl and place over the simmering water (do not allow bottom of bowl to touch water) and melt.
Pour melted chocolate on the parchment or wax paper, then sprinkle ginger, pumpkin seeds, and cranberries evenly over the top. Finish with the cinnamon, nutmeg and sprinkle of sea salt. Place in the refrigerator to set for 15 minutes. Remove and allow to fully cool on the counter about one or two hours. Break into bite size pieces.
Store in a covered container in a cool area for up to five days (if it lasts that long!) or place in refrigerator to keep longer.
Recipe courtesy of Kendra Peterson, Chef and owner of Drizzle Kitchen in Chicago.
