When you need to whip up something sweet for a potluck, this Cranberry and Pumpkin Seed Bark is quick and easy to make. You’ll love the sweetness of the chocolate and cranberries combined with the salty pumpkin seeds. And it looks pretty, too! This bark is especially great for holiday potlucks.
This recipe was inspired by Bon Appe’tit Desserts cookbook “Dried Fruit and Nut Chocolate Bark” with slight variations.
12 ozs. semisweet chocolate chips
Salted and toasted pumpkin seeds
Line a small baking sheet with aluminum foil. Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until melted and smooth. Pour the chocolate onto the foil and spread with a rubber spatula to about 1/4 inch thickness. Sprinkle cranberries and pumpkin seeds over the chocolate. Chill in the fridge until the chocolate is firm.
Break into pieces. Store in the fridge in an airtight container, separated by layers of wax or parchment paper, until potluck time. This bark is best when served slightly chilled.