Chocolate-Pepita Bark

Prep: 10 minutes plus chilling
Cook: 10 minutes • Serves: 16

1.In large skillet, toast pepitas over medium heat 5 minutes or until lightly browned, stirring frequently; transfer to plate to cool.

2.Spray 8-inch-square baking dish with cooking spray; line dish with aluminum foil or parchment paper extending 2 inches over opposite sides of dish.

3.In small microwave-safe bowl, heat chocolate in microwave on high in 30-second intervals until smooth when stirred. Stir in chile powder.

4.Pour melted chocolate over foil in prepared dish and spread with rubber spatula; sprinkle with pepitas and salt. Tap pan on work surface to remove any air bubbles; refrigerate 45 minutes. Use foil to lift bark from dish; remove foil and cut into 16 squares. Store in an airtight container with parchment between layers in refrigerator for up to 10 days.

Approximate nutritional values per serving:
94 Calories, 6g Fat (3g Saturated), 0mg Cholesterol,
20mg Sodium, 6g Carbohydrates, 0g Fiber, 2g Protein

Dietitian’s tip:
> The most popular of the dried chiles, ancho has a mild heat and a sweet fruity flavor. Add to chili, mole, salsas and marinades