This recipe originally appeared on www.bonappetit.com, by Sara Dickerman
Heat a dry pan over medium-high heat; add pumpkin seeds. Toast, stirring occasionally, until the pumpkin seeds first start to pop, about 1 minute. Pour seeds into a bowl. Toast other seeds in the same pan over medium-high heat, stirring frequently, until fragrant and just starting to turn golden, about 45 seconds. Add to bowl with pumpkins seeds. Add salt; toss to combine.
Place chocolate in a microwave-safe bowl. Microwave at 50% power for 1 minute. Stir; continue cooking in 30-second bursts, stirring after each, until chocolate is melted.
Pour melted chocolate onto a paper–lined baking sheet; smooth out into a thin even layer (it will not cover the entire sheet pan). Evenly sprinkle seed mixture over chocolate. Let stand at room temperature until set, 2 hours or more. Break into 8 pieces (chocolate may be soft, depending on brand used). Store airtight in refrigerator. Let stand at room temperature for 10 minutes, if desired, before eating.
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