10 oz Dark chocolate chunks or chips 60 - 69% cacao
1/4 cup Cranberries sweetened dried
3 tablespoon Pumpkin seed kernels (shelled) dried
- Cover a large rimmed baking sheet with parchment paper. Set aside.
- Place chocolate chunks in a medium microwave-safe bowl. Microwave the chocolate in 30-second increments, stirring with a spatula after each heat, until chocolate is melted (about 1 1/2 - 2 minutes total time).
- Stir in the cranberries.
- Using the spatula, spread the melted chocolate mixture over the parchment-lined baking sheet. Try to spread into a rectangle (2 even long sides and 2 even short sides), with a thickness between 1/8-inch to 1/4-inch.
- Sprinkle the pumpkin seeds evenly over the chocolate.
- Cool the pan in the fridge for 30 minutes until the chocolate hardens.
- Keeping the parchment paper and bark together, move onto a large cutting board. Use a long knife to make 4 equal vertical slices and 4 equal horizontal slices. This cutting method will result in 25 pieces (5 vertical sections x 5 horizontal sections).
1 serving = 1 piece of bark or about 13 grams. Wrap extra bark in foil and store at room temperature.
It is okay if pieces differ in size. You may choose to break up the bark by hand instead of cutting. For an accurate record of the calories and nutrients, log the chocolate bark's weight instead.
You can use different types of nuts, seeds, and dried or freeze-dried fruits in this recipe. If you use larger pieces as toppers, gently press them further into the chocolate during the cooling period.
If you do not have room in your fridge to cool the bark, then let the chocolate cool at room temperature for about 3 hours or until completely hardened.
Dark chocolate baking chunks/chips are easy to melt, but you can use bar chocolate if you prefer.