Crispy Chocolate Bark with Pumpkin Seeds and Cranberries
The flavor of freshly roasted pumpkin seeds can't be beat, but you can use store-bought pepitas as a shortcut. Store the back in an airtight container at room temperature, or if your kitchen is warm, in the fridge.
package dark chocolate chips
12-ounce, vegan, if desired
optional, but it helps keep the chocolate really smooth
see notes, salted pumpkin seeds
Flaky sea salt
Line a baking sheet with parchment paper.
Put the chocolate chips and vegetable shortening in a heatproof bowl and microwave in 30 second increments, stirring, until it is completely melted and smooth. Stir in the Rice Krispies. Pour the mixture onto the baking sheet and use a spatula to gently press it into an even, thin layer. (It won't reach all the way to the sides, but you should have a pretty big piece.)
Sprinkle with the pumpkin seeds, cranberries, and a few pinches of sea salt. Allow to stand at room temperature until firm. Alternatively, chill in the refrigerator until set. Break the bark into large shards. Store in an airtight container at room temperature or in the refrigerator.
I always follow Elise Bauer's (of Simply Recipes) instructions for roasting pumpkin seeds: once you have removed the seeds from the pumpkin, rinse them under water to remove any strings or pumpkin flesh. Measure the seeds and transfer them to a saucepan. For every 1/2 cup of seeds, add 2 cups of water and 1 tablespoon of salt. Simmer for 5 to 10 minutes and drain. Toss with 1 teaspoon of olive oil, spread on a baking sheet, and roast at 400°F for 10 to 15 minutes, until golden-brown.