With just a few simple steps, you can transform plain chocolate into a divine treat with this chocolate bark recipe. We stir dried papaya, pepitas and chile powder into this chocolate bark, which is perfect for a gift.
Nutrition per serving may change if servings are adjusted.
2 cups chopped bittersweet or semisweet chocolate (or chips)
⅓ cup pepitas (see Tip), toasted
⅓ cup finely chopped dried papaya
1 teaspoon ancho or New Mexico chile powder, divided
Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.)
Place chocolate in a medium microwave-safe bowl; microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. (Alternatively, place in the top of a double boiler over hot, but not boiling, water. Stir until melted.)
Combine pepitas and papaya in a small bowl. Stir half of the mixture along with ½ teaspoon chile powder into the melted chocolate. Scrape the chocolate onto the foil and spread it into a 9-inch square. Sprinkle with the remaining pepitas, papaya and chile powder, pressing any large bits in. Refrigerate until set, about 30 minutes.
Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1½-inch pieces.
Make Ahead Tip: Refrigerate airtight for up to 2 weeks.
Tip: Hulled pumpkin seeds, also known as pepitas, are green seeds with a delicate nutty flavor. They are sold raw, salted and/or roasted, and can be found in the natural-foods section of many supermarkets and natural-foods stores.
48 calories;3 g fat(2 g sat); 1 g fiber; 7 g carbohydrates; 1 g protein; 0 mcg folate; 0 mg cholesterol; 5 g sugars; 3 g added sugars; 43 IU vitamin A; 0 mg vitamin C; 1 mg calcium; 0 mg iron; 2 mg sodium; 6 mg potassium