Chocolate-Pepita BarkChocolate-Pepita Bark
Chocolate-Pepita Bark
Chocolate-Pepita Bark
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Recipe - Dearborn Market
Chocolate-PepitaBark.jpg
Chocolate-Pepita Bark
Prep Time10 Minutes
Servings16
Cook Time10 Minutes
Calories94
Ingredients
1/4 cup raw pepitas
1 cup bittersweet chocolate baking chips
1/2 tsp ancho chile powder
1/8 tsp fine sea salt
Directions

1. In large skillet, toast pepitas over medium heat 5 minutes or until lightly browned, stirring frequently; transfer to plate to cool.

 

2. Spray 8-inch-square baking dish with nonstick cooking spray; line dish with foil extending 2 inches over opposite sides of dish.

 

3. In small saucepot, heat chocolate over low heat 5 minutes or until most chips are melted, stirring frequently with rubber spatula; remove from heat and stir until all chips are melted. Stir in chile powder.

 

4. Pour melted chocolate over foil in prepared dish; evenly spread with rubber spatula; sprinkle with pepitas and salt. Tap pan on work surface to remove any air bubbles; refrigerate 45 minutes. Use foil to lift bark from dish; remove foil and cut into 16 squares.

 

Nutritional Information

  • 6 g Fat
  • 3 g Saturated fat
  • 0 mg Cholesterol
  • 20 mg Sodium
  • 6 g Carbohydrates
  • 0 g Fiber
  • 5 g Sugars
  • 5 g Added sugars
  • 2 g Protein

10 minutes
Prep Time
10 minutes
Cook Time
16
Servings
94
Calories

Shop Ingredients

Makes 16 servings
1/4 cup raw pepitas
Not Available
1 cup bittersweet chocolate baking chips
GHIRARDELLI Premium 60% Cacao Bittersweet Chocolate Baking Bar, 4 OZ Bar
GHIRARDELLI Premium 60% Cacao Bittersweet Chocolate Baking Bar, 4 OZ Bar
$3.99$1.00/oz
1/2 tsp ancho chile powder
McCormick Chili Powder, 2.5 oz
McCormick Chili Powder, 2.5 oz
$2.99$1.20/oz
1/8 tsp fine sea salt
McCormick Sea Salt Adjustable Grinder, 2.12 oz
McCormick Sea Salt Adjustable Grinder, 2.12 oz
$2.89$1.36/oz

Nutritional Information

  • 6 g Fat
  • 3 g Saturated fat
  • 0 mg Cholesterol
  • 20 mg Sodium
  • 6 g Carbohydrates
  • 0 g Fiber
  • 5 g Sugars
  • 5 g Added sugars
  • 2 g Protein

Directions

1. In large skillet, toast pepitas over medium heat 5 minutes or until lightly browned, stirring frequently; transfer to plate to cool.

 

2. Spray 8-inch-square baking dish with nonstick cooking spray; line dish with foil extending 2 inches over opposite sides of dish.

 

3. In small saucepot, heat chocolate over low heat 5 minutes or until most chips are melted, stirring frequently with rubber spatula; remove from heat and stir until all chips are melted. Stir in chile powder.

 

4. Pour melted chocolate over foil in prepared dish; evenly spread with rubber spatula; sprinkle with pepitas and salt. Tap pan on work surface to remove any air bubbles; refrigerate 45 minutes. Use foil to lift bark from dish; remove foil and cut into 16 squares.