3-ingredient chocolate bark with pumpkin seeds and cherries

This is the perfect holiday treat! Make a bag and give it as a host gift, serve it at the end of a holiday dinner or simply when you are in the mood for chocolate! They are pre-portioned so you know exactly what you are getting.

Ingredients

• 300-g bag of semi-sweet chocolate chips (I like Hershey’s Chipits)
• ¼ cup pumpkin seeds, preferably roasted
• ¼ cup dried cherries or cranberries
• ½ tsp flaked sea salt, such as Maldon or Fleur de Sel

Equipment

• 2 12-cup large muffin tins (you will need 17 cups)
• 1 tbsp measuring spoon
• 17 muffin liners

Instructions

1. Line 17 muffin cups with liners.
2. Make a double boiler: Fill a medium-size pot halfway with water, place over medium heat.  Place chocolate chips in a medium-size heat-proof bowl, one that is slightly LARGER than the circumference of the pot (I use a Pyrex bowl over the pot with water).  The chocolate will begin to melt; as it melts, stir it a little so that all the pieces get equal treatment.  Make sure that the water is on a slow boil—you don’t want to get ANY steam or water in the chocolate because it will cause the chocolate to separate.
3. When the chocolate is melted and still warm, put 1 tablespoon of chocolate into each of the 17 cups; you will have exactly enough.
4. Distribute the pumpkin seeds evenly over each cup. Distribute the dried cherries or cranberries over each cup, about 3 cherries or cranberries per cup.
5. Put muffin tins in the refrigerator to harden. When the chocolate is mostly firm, sprinkle with the flaked salt.

Serves 17.

Store in the refrigerator.