With Halloween around the corner, it’s no wonder I have candy on my mind. I’m not talking about the little bars we give out to the costumed kids who appear at our door, but a grownup treat like a spiced chocolate bark laden with dried cranberries, apricots, and pumpkin seeds.I love everything about chocolate bark. It’s appealing to the eye, tastes amazing, and is not hard to make. Once you get past tempering the chocolate, you’re home free. Don’t be intimidated by the process. It’s really not that complicated. Just be sure to use a thermometer and follow the instructions in the video below. Use top quality chocolate and do not use chocolate chips. They contain additives that will interfere with tempering.
Line a cookie sheet with parchment paper.
You will need:
16 oz. top quality chocolate (semi-sweet or milk)
Toasted pumpkin seeds
Dried apricots, chopped
Sea salt (optional)
Pumpkin pie spice
Stir 1 teaspoon of pumpkin pie spice into the tempered chocolate.
Pour the tempered chocolate onto the parchment paper and spread evenly into a rectangle using an off-set spatula. Do not spread too thick or too thin.
Sprinkle the toasted pumpkin seeds, cranberries, apricots, and sea salt onto the chocolate.
Allow around 2 hours to set, then break into pieces and serve.
Or pack into cellophane bags and tie with a pretty ribbon. They make great gifts.
Happy Halloween Everyone!