It’s almost Halloween and that means that a lot of families will be carving their pumpkins into scary or funny or ironic jack-o-lanterns. This year, Zuzu insisted on a good, old-fashioned face with triangle eyes and nose and a large, gaping mouth and indeed proudly carved her own pumpkin. JR has requested a Pokemon-themed jack-o-lantern, so wish me luck with that.
I dutifully save and roast the seeds after carving our pumpkins every year, but I have found the plain roasted pumpkin seeds a little uninspiring. I wanted to come up with something more creative to do with the seeds. So, while the last thing any of us need right before Halloween is more candy, I came up with this elegant chocolate bark studded with crunchy roasted pumpkin seeds and dried fruits.
Yes, chocolate bark with roasted pumpkin seeds! Many chocolate barks contain nuts, but as you know, nuts are a very common allergen, and in fact, we have a nut allergy in our house. So, I was excited to make this chocolate bark allergy-friendly by using roasted pumpkin seeds instead.
The good news here is that you don’t have to keep this candy for yourself. With dark orange dried apricot pieces, pale golden raisins and tan pumpkin seeds, this homemade chocolate bark makes a stunning edible gift. For an especially nice presentation, package the bark in a glassine treat bag tied with a pretty ribbon. Perfect for bringing as a hostess gift or even a simple thank-you.
One note about making chocolate bark: chopping chocolate is tedious and potentially messy. Rather than trying to cut through the chocolate, shaving it using a large knife.
Also, most recipes tell you to melt chocolate by placing it in a heat-proof bowl set over simmering water. Does anyone really do that? I have found that if I place the chocolate in a heavy-bottomed pot on my weakest burner on its lowest setting, I am able to melt chocolate without scorching it. To accomplish this, however, pay attention, stir frequently, and take it off the heat before it’s fully melted to allow the residual heat to finish the melting process.
Do you save the seeds from your Halloween jack-o-lanterns? What is your favorite thing to do with them?
Ingredients
- 8 oz semi-sweet chocolate, chopped
- 8 oz bittersweet chocolate, chopped
- 1/8 tsp cayenne pepper
- 1/8 tsp cinnamon
- 6 oz. dried apricots, diced
- 1/2 cup golden raisins
- 1/2 cup pumpkin seeds
- Flaky sea salt, such as Maldon, for garnish
Instructions
- Preheat the oven to 300. Rinse the pumpkin seeds and shake dry.
- Spray a baking sheet with nonstick cooking spray and spread the pumpkin seeds in an even layer.
- Roast the pumpkin seeds in the oven for 30 minutes to dry them out.
- Remove the pumpkin seeds and turn the oven temperature up to 325. Drizzle the pumpkin seeds with olive oil and toss to coat. Sprinkle with salt to taste.
- Roast the pumpkin seeds until browned and crisp, about 30-40 minutes.
- Allow the pumpkin seeds to cool. (May be done ahead up to this point.)
- To make the bark, combine the chocolates in a medium-sized saucepan with a heavy bottom and place it on your weakest burner on the lowest possible heat.
- Gently melt the chocolate, stirring frequently. When there are still a few lumps, turn the burner off and let the residual heat finish the melting.
- Meanwhile, line a baking sheet with parchment paper and, using a 9x9 square cake pan as a guide, draw a square on the parchment.
- Pour the melted chocolate into the center of the square and spread to the edges using a spatula.
- Sprinkle the chopped apricots over the chocolate.
- Sprinkle the raisins over the chocolate, taking care to distribute them evenly.
- Gently place the pumpkin seeds into the chocolate, aiming for a vertical placement, taking care to distribute them evenly.
- Sprinkle the top with flaky sea salt.
- Chill until firm, about two hours.
- Cut into twelve pieces. Store in the refrigerator until needed.
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