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Mexican Chocolate Icebox Cookies
Charles Chocolates S'mores
Chocolate-Toffee–Pumpkin Seed Bark
- 1/2 cup hulled unsalted pumpkin seeds, also called pepitas
- 1/4 teaspoon cayenne pepper
- 6 ounces bittersweet chocolate, such as E. Guittard
- 1 1/2 ounces finely chopped chocolate toffee bar, such as Heath
Bark is one of the easiest confections to make. This one has a dose of the Southwest, with a bit of cayenne and some toasted pumpkin seeds. Luckily bark can be made almost as quickly as it’s devoured, and this recipe is no exception.
What to buy: E. Guittard’s chocolate wafers taste great and come in easy-to-measure disks.
Game plan: The bark should be stored in an airtight container in a cool, dry place, and will last up to 3 days.
This recipe was featured as part of our DIY Holiday Gifts Advent Calendar.
- 1Line a baking sheet with parchment or waxed paper, or use a silicone baking sheet, and set aside.
- 2Heat pumpkin seeds in a medium frying pan over medium heat and toast until golden brown, about 6 minutes. Let cool slightly, then mix with cayenne until well blended; set aside.
- 3Melt chocolate and toffee bar in a small saucepan over low heat, stirring constantly, until smooth. Remove from heat and mix in 3/4 of the pumpkin seed mixture. Spread chocolate mixture onto the lined baking sheet very thinly, into roughly a 12-by-10-inch rectangle. Sprinkle remaining pumpkin seed mixture over top. Let set in a cool, dry location. Once bark is hard, break up into shards.