Pepita Chocolate Bark
2 tbsp. unsalted butter
1/4 teaspoon cayenne pepper
1/2 teaspoon course salt
1 cup raw pumpkin seeds (pepitas)
1-12 ounce bag semisweet chocolate chips (Guittard)
Melt butter in saucepan with cayenne pepper and salt. Mix in the raw pumpkin seeds. Melt chocolate chips in a microwave safe dish 30 seconds at a time until melted. Spread melted chocolate evenly on a parchment line baking pan (9x13). Sprinkle the pumpkin seeds. Refrigerate for about 30 minutes until firm. Break the bark into pieces.