DARK CHOCOLATE BARK WITH ROASTED PUMPKIN SEEDS, PEPITAS, 5-SPICE CHILE AND SEA SALT

This is a great “treat” for tricks — the dark chocolate, seeds and spices are chock-full of antioxidants, so you don’t have to feel guilty about indulging. The chile peps up flavor, but feel free to get creative and sprinkle the bark with your own blend of spices to taste. 1 bag (10 ounces) dark chocolate chips 1/4 cup milk chocolate chips

1 teaspoon shortening

1/2 cup roasted pumpkin seeds (see

recipe below)

1/4 cup pepitas (available at Kroger, Publix or Buford Highway Farmers Market)

2 tablespoons five-spice powder 1 teaspoon large grain sea salt

Place the chocolates in separate microwaveable bowls. Add the shortening to the dark chocolate. Microwave on high for 30 seconds, stir, then microwave for another 30 seconds. Let the dark chocolate sit to continue melting so as not to overheat. Melt the milk chocolate in the microwave for 30 seconds.

Using a spatula, spread the dark chocolate over a parchment- or foil-lined cookie sheet or Silpat. Sprinkle the chocolate with the pumpkin seeds, pepitas, five-spice powder and sea salt. Using a spoon, drizzle the milk chocolate over the bark. Let the bark sit in a cool area until firm, abut 20 minutes. (Place in the fridge to firm if you’re in a hurry.)

Once firm, break the bark into pieces. Store in an airtight container, for up to 2 months. Makes 1 cookie sheet (about 20 servings).

Per serving: 106 calories (percent of calories from fat, 49), 1 gram protein, 12 grams carbohydrates, 1 gram fiber, 6 grams fat (3 grams saturated), trace cholesterol, 8 milligrams sodium.

STYLING BY MERIDITH FORD / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY