- 12 oz dark chocolate (I tested it with semi-sweet chocolate chips and a 72% cacao dark chocolate bar – both were great)
- 3/4 cup roasted, salted pumpkin seeds (divided)
- a pinch of kosher salt or flaky sea salt (I used less than 1/8 teaspoon kosher salt)
- Line a baking sheet with parchment paper or waxed paper.
- If using a chocolate bar, coarsely chop it into chunks about the size of chocolate chips. Put the chunks or chips in a microwavable bowl and melt them (using 30 second increments at 50% power), stirring in between each bout in the microwave. (See note below about tempering chocolate!)
- When the chocolate is melted, stir in 1/2 cup of pumpkin seeds. Pour the mixture onto the prepared pan and spread it out with a spatula into a thin layer. Sprinkle the surface with remaining seeds and a pinch of salt. You can stop at this point, or press another piece of parchment or waxed paper onto the top of the bark, smoothing it out into a thinner, more even layer.
- Chill the bark in the fridge for at least an hour before breaking it into chunks and serving!
The experts say you should “temper” your chocolate when you melt it – the easiest way to do this is to reserve about 1/3 of the chocolate during the microwaving process. Finely chop the reserved chocolate and stir it into the melted chocolate until it melts, too. Here’s a helpful video from Mel’s Kitchen Cafe to further explain the process. I tried the recipe both ways and didn’t notice any ill effects when I skipped the tempering, so you can decide if you want to take that small extra step.
The bark can be stored in the fridge or at room temperature (it may “sweat” a bit when you first take it out of the cold, but it keeps fine on the counter once it comes up to room temperature).
I consulted a few recipes in my quest to recreate the BarkThins snacking chocolate bark from Costco, and ultimately just experimented until I found a ratio I liked.