Chocolate-ToffeePumpkin Seed Bark Recipe

• 1/2 cup hulled unsalted pumpkin seeds, also called pepitas
• 1/4 teaspoon cayenne pepper
• 6 ounces bittersweet chocolate, such as E. Guittard
• 1 1/2 ounces finely chopped chocolate toffee bar, such as Heath

1. Line a baking sheet with parchment or waxed paper, or use a silicone baking sheet, and set aside.
2. Heat pumpkin seeds in a medium frying pan over medium heat and toast until golden brown, about 6 minutes.
3. Let cool slightly, then mix with cayenne until well blended; set aside.
4. Melt chocolate and toffee bar in a small saucepan over low heat, stirring constantly, until smooth.
5. Remove from heat and mix in 3/4 of the pumpkin seed mixture.
6. Spread chocolate mixture onto the lined baking sheet very thinly, into roughly a 12-by-10-inch rectangle.
7. Sprinkle remaining pumpkin seed mixture over top.
8. Let set in a cool, dry location.
9. Once bark is hard, break up into shards.

also, cayenne pepper, bittersweet chocolate, chocolate toffee

Taken from www.chowhound.com/recipes/chocolate-toffee-pumpkin-seed-bark-10798 (may not work)