Chef Showcase: Toasted Pumpkin Seed Bark

Chef Joby returns to the kitchen with a fall treat.
1 LB chocolate
8 oz pumpkin seeds
1 c dried cranberries, cherries, or raisins
1 c chopped nuts - walnuts, almonds, or pecans

All ingredient amounts can vary, depending on personal preference. Toast the pumpkin seeds in a dry saut pan until fragrant. Set aside to cool. To melt the chocolate, place in a bowl over hot water and stir until smooth, or microwave 30 seconds at a time until smooth. Be very careful not to over heat or expose to any moisture. Once melted, add all other ingedients and spread thinly over parchment paper and set to cool. Wrap well before refrigerating. Makes about 2 lbs.
Page: [[$index + 1]]
comments powered by Disqus