Filed Under: Chocolate, Dessert, Less than 20 Minutes, Under 20 Mins

Chili Chocolate Bark with Pumpkin Seeds and Cinnamon

Chocolate bark is so quick and easy to assemble that it makes a great hostess gift or last minute potluck dessert. Serve it with coffee at your next dinner party as a great way to end a special meal.

December 24th, 2012

Recipe and Styling by Paula Bowman

Chef Tip: With extra care, dark, semi-sweet and milk chocolate can be heated in a microwave, if desired. In a microwave-safe bowl, heat chocolate chips for 30 seconds, stir and return to microwave for another 30 seconds. Stir and return for a third 30 seconds, only if most of the chips haven’t melted. Chips will continue to melt after cooking, be careful not to overcook and scorch. White chocolate is especially delicate and is not recommended to melt this way.
Makes approximately 1 pound of bark, serves 4-8
Prep Time
Prep Time: 15 minutes
Cook Time
Total Time: 40 minutes, includes chilling time
  • 12 oz dark chocolate or semi sweet chocolate chips
  • 1/4 tsp cayenne
  • 1/4 tsp cinnamon
  • 1/2 cup raw hulled pumpkin seeds, lightly toasted
  • pinch chipotle pepper powder, for garnish
  1. Line a rimmed sheet pan with parchment paper and set aside.

  2. Place chocolate chips in a bowl set over a saucepan of gently simmering water. Stir occasionally until melted. Be careful not to let any water come in contact with chocolate or it will seize. Stir in cayenne and cinnamon and pour chocolate mixture onto prepared sheet pan and smooth evenly with a silicone or offset spatula. Sprinkle with pumpkin seeds and dust with chipotle powder. Chill in refrigerator or freezer until firm and break or cut into pieces. Store tightly sealed in refrigerator until ready to use.

Chili Chocolate Bark with Pumpkin Seeds and Cinnamon
Photography by Carlo Mendoza

One response to “Chili Chocolate Bark with Pumpkin Seeds and Cinnamon”

  1. Sophia1957 says:

    I need a recipe without sugar and with real ground coco!

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