Ingredients
1/2 c. hulled unsalted pumpkin seeds (also called pepitas)
1/4 tsp. cayenne pepper
6 oz. bittersweet chocolate
1 1/2 oz. finely chopped chocolate toffee bar (such as Heath)
Preparation
Step 1Line a baking sheet with parchment or waxed paper, or use a silicone baking sheet, and set aside.Step 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.Step 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.Step 4Spread chocolate mixture onto the lined baking sheet very thinly, into roughly a 12-by-10-inch rectangle.Step 5Sprinkle remaining pumpkin seed mixture over top.Step 6Let set in a cool, dry location. Once bark is hard, break up into shards. The bark should be stored in an airtight container in a cool, dry place, and will last up to 3 days.Step 7Serve with ice cream, optional.
