Name: Cranberry, Pumpkin Seed and Salted Caramel Bark
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 16
Ingredients: 6 oz (170g) dark chocolate, chopped; 1/4 cup dried cranberries; 1/4 cup roasted, salted pumpkin seeds; 1/4 cup salted caramel sauce

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This cranberry, pumpkin seed and salted caramel bark is a super quick and easy homemade treat to make – and everyone will love it!

This cranberry, pumpkin seed, and salted caramel bark is so simple to make and tastes fantastic. All you have to do is melt some dark chocolate, spread it out in a thin layer on some parchment paper, and then sprinkle it with dried cranberries and roasted pumpkin seeds.

This cranberry, pumpkin seed and salted caramel bark is a super quick and easy homemade treat to make - and everyone will love it!

Drizzle some salted caramel sauce haphazardly over top of everything, finish with another drizzle of dark chocolate, and it’s finished.

I think pistachios would also work really well in this bark if you don’t care for pumpkin seeds. Well, any nut really, but pistachios are green so then you would still have that red and green festive combination happening.

This cranberry, pumpkin seed and salted caramel bark is the perfect chocolate treat for a mid-afternoon craving, or to add to your holiday cookie plate.

What brand of chocolate is best for bark?

The quality of the chocolate makes a big difference when making chocolate bark. I don’t recommend using chocolate chips as they don’t melt as nicely as baking chocolate does.

I like to use Baker’s chocolate, but Ghirardelli would also be great, or any high quality chocolate you want.

Why isn’t my chocolate bark hardening?

Chocolate bark won’t set properly if the chocolate hasn’t been tempered. You can find some good instructions for how to temper chocolate here if you’re interested in making sure your chocolate bark sets properly.

I’ll be honest though, I rarely bother doing this. I like my chocolate bark cold anyways, so I let it set up completely in the fridge if it doesn’t quite set at room temperature and then I store the bark pieces in the fridge or freezer.

So I usually just melt the chocolate in the microwave until it’s almost melted and then stir until it’s completely melted. This is typically enough for it to set quite well, but it’s not tempered. So if you want perfectly set chocolate bark with a good snap to it, then temper your chocolate!

How to make Cranberry, Pumpkin Seed and Salted Caramel Bark:

Make sure you line your cookie sheet with parchment paper or wax paper to spread the melted chocolate on so that it comes off easily once it’s set.
Use a bar of good quality chocolate for this recipe, not chocolate chips, as they won’t melt as nicely as the chopped chocolate does – I like this brand.
I like the pumpkin seeds in this, but you could easily replace them with pistachios or some other nut if you like.
I used my homemade salted caramel sauce for this, but you could definitely use a store bought version if you prefer. Make sure you use a caramel sauce that needs to be heated up to be runny as it will be very messy if it doesn’t set at all!
here are a few more great chocolate treats for you: Salted Caramel Pretzel Bark, Peppermint Brownie Truffles, and Chocolate Mint Popcorn

Here are some more great candy recipes for you:

Yield: 16-20 pieces