Spicy Chocolate Bark With Pumpkin Seeds Recipes
CHOCOLATE BARK WITH GOJI BERRIES, PUMPKIN SEEDS, AND COCONUT
A flavonoid filled snack that cuts cravings and calories. Packed with antioxidants and superfood toppings
Provided by Theprettyfeed
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Chop chocolate. Place in a bowl over simmering water. DO NOT allow the bottom the bowl to touch the water (the heat from the water will burn the chocolate.
- While chocolate is melting prepare a sheet pan with parchment paper.
- When chocolate begins to melt turn heat off and stir the chocolate with a spatula until completely melted. Pour onto prepared sheet pan and smooth out to desired thickness - about 1/8 inch thick.
- Place in the refrigerator for at least 15 minutes to set. Feel free to add any toppings that you want. We just liked this combination! You can also make this with milk chocolate or white chocolate or even a mix/swirl (look for our white chocolate bark coming soon). We like the flavonoids and the health benefits of dark chocolate.
Nutrition Facts : Calories 658.3, Fat 67.2, SaturatedFat 38.1, Sodium 28.3, Carbohydrate 35.6, Fiber 19.8, Sugar 1.3, Protein 19.5
AZTEC CHOCOLATE BARK
Found this recipe on the net. Haven't tried it yet, but I plan to make it during the holidays. I like the idea of adding a spicy "kick" to the chocolate bark.
Provided by DailyInspiration
Categories Candy
Time 30m
Yield 1 tray
Number Of Ingredients 5
Steps:
- Place the pumpkin seeds in a skillet over medium-low heat. Toast the pumpkin seeds for about 5 minutes, they'll pop and jump a bit as they release their oils and moisture. Allow to cool.
- Melt the chocolate according to manufacturer's directions. Once melted, add the cinnamon, cayenne pepper, ancho chili powder, and most of the pumpkin seeds saving some to decorate the top with.
- Spread onto a flat baking plan lined with a silpat or wax paper. Sprinkle over and press into the chocolate the last few pumpkin seeds and sprinkle on a dash more of the spices for color and taste (if you are daring). Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container. Best consumed in one or two days.
Nutrition Facts : Calories 2076.9, Fat 210, SaturatedFat 115.7, Sodium 119.7, Carbohydrate 111.3, Fiber 62.2, Sugar 4.2, Protein 63.8
CHOCOLATE PUMPKIN BARK
I became utterly addicted to this pumpkin bark that appears at Whole Foods in the fall, but it's quite expensive so I wanted to try making my own version at home. It's a little time-consuming but delicious, and far cheaper! Would be a hit at fall parties. The spicing is really dependent on how much you want the pumpkin to stand out, 1-2 teaspoons is what I prefer. Dark chocolate would also work nicely in this but milk chocolate makes for rich bark that pairs well with the pumpkin. The kind I buy at the store has no crunchy bits in it, the fixings were my idea, but it's delicious both crunchy and smooth! Cook time is both the stovetop and chill times. Yields about 1.5-2 lbs. EDIT: Fixed due to typo-- should be 1/2 cup pumpkin or a bit less, the melted white chocolate should still have the same consistency as melted chocolate. I made this again using an 11 x 7 pan which I liked better.
Provided by the80srule
Categories Candy
Time 3h20m
Yield 2 pounds of bark, 15-20 serving(s)
Number Of Ingredients 8
Steps:
- Line a 9 x 13 (or 11 x 7) dish with wax paper or parchment paper. In a double boiler (or my ghetto way of filling a pot with water then putting a metal bowl over the top of it) place the milk chocolate chips inside, until nearly fully melted (should be about 5 minutes or less) and pour into the pan evenly.
- Clean out the metal bowl/top part of the double boiler and melt the white chocolate chips, blending with the pumpkin and spice.
- Pour into the pan and stir up here and there with a fork to create a marbled look and mix it up a little.
- I prefer to leave the bark smooth but if you want to add the crunchy fixins like the pumpkin seeds, nuts, oats, etc. sprinkle them on now and press some of them into the bark with a fork if you like.
- Place the pan in the fridge and chill until completely firm, I play it safe and leave it in a couple hours.
- Extract the bark from the pan once it's fully set, and break up into random pieces (always fun) or for a more professional appearance, cut with a large sharp knife, keep covered and chilled until ready to serve but trust me, this will barely last leaving your house en route to the fall parties!
Nutrition Facts : Calories 232.5, Fat 14.1, SaturatedFat 8.4, Cholesterol 4.8, Sodium 23, Carbohydrate 28.3, Fiber 1.4, Sugar 25.8, Protein 2.3
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CHOCOLATE PUMPKIN SEED BARK - THE DARING GOURMET
From daringgourmet.com
5/5 (12)Calories 138 per servingCategory Candy, Dessert, Snack
- Place the chocolate in a microwave safe bowl and microwave, stirring frequently, until melted. If using white chocolate do the same but wait until after you've spread out the dark/milk chocolate.
- Spread the pumpkin seeds out onto a silicone mat, parchment or wax paper on a large cookie sheet. Pour the chocolate across the pumpkin seeds and use a spoon spread chocolate into an even layer. Alternatively: It's a little easier to pour the pumpkin seeds directly into the bowl of melted chocolate, stir, pour onto the cookies sheet and spread evenly with a spoon. (It's purely personal preference. I use both ways but slightly prefer the aesthetics of having the pumpkin seeds on the bottom of the bark.)Allow the chocolate to sit for a couple of minutes and then drizzle the melted white chocolate over it (if using).
- Chill the chocolate to set and then break it into pieces. Store the pieces in an airtight container in the fridge for up to a couple of weeks. At cool room temperature they'll keep for about 10 days.
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