1. In large skillet, toast pepitas over medium heat 5 minutes or until lightly browned, stirring frequently; transfer to plate to cool.
2. Spray 8-inch-square baking dish with nonstick cooking spray; line dish with foil extending 2 inches over opposite sides of dish.
3. In small saucepot, heat chocolate over low heat 5 minutes or until most chips are melted, stirring frequently with rubber spatula; remove from heat and stir until all chips are melted. Stir in chile powder.
4. Pour melted chocolate over foil in prepared dish; evenly spread with rubber spatula; sprinkle with pepitas and salt. Tap pan on work surface to remove any air bubbles; refrigerate 45 minutes. Use foil to lift bark from dish; remove foil and cut into 16 squares.
- 6 g Fat
- 3 g Saturated fat
- 0 mg Cholesterol
- 20 mg Sodium
- 6 g Carbohydrates
- 0 g Fiber
- 5 g Sugars
- 5 g Added sugars
- 2 g Protein
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Nutritional Information
- 6 g Fat
- 3 g Saturated fat
- 0 mg Cholesterol
- 20 mg Sodium
- 6 g Carbohydrates
- 0 g Fiber
- 5 g Sugars
- 5 g Added sugars
- 2 g Protein
Directions
1. In large skillet, toast pepitas over medium heat 5 minutes or until lightly browned, stirring frequently; transfer to plate to cool.
2. Spray 8-inch-square baking dish with nonstick cooking spray; line dish with foil extending 2 inches over opposite sides of dish.
3. In small saucepot, heat chocolate over low heat 5 minutes or until most chips are melted, stirring frequently with rubber spatula; remove from heat and stir until all chips are melted. Stir in chile powder.
4. Pour melted chocolate over foil in prepared dish; evenly spread with rubber spatula; sprinkle with pepitas and salt. Tap pan on work surface to remove any air bubbles; refrigerate 45 minutes. Use foil to lift bark from dish; remove foil and cut into 16 squares.