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.

• 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