Ingredients
½cupunsalted pumpkin seeds,(pepitas), hulled
¼tspcayenne pepper
6ozbittersweet chocolate
1½ozchocolate toffee bar,finely chopped, such as Heath
Preparation
Line a baking sheet with parchment or waxed paper, or use a silicone baking sheet, and set aside.
Heat the pumpkin seeds in a medium frying pan over medium heat and toast for about 6 minutes, until golden brown. Let cool slightly, then mix with cayenne until well blended; set aside.
Melt chocolate and toffee bar in a small saucepan over low heat, stirring constantly, until smooth.
Remove from heat and mix in ¾ of the pumpkin seed mixture.
Spread the chocolate mixture onto the lined baking sheet very thinly, into roughly a 12×10-inch rectangle. Sprinkle remaining pumpkin seed mixture over top.
Let set in a cool, dry location. Once bark is hard, break up into shards.
Serve with ice cream, and enjoy!
