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stack of mexican chocolate bark with sea salt and pepitas
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4.20 from 10 votes

Mexican Chocolate Bark with Sea Salt and Pepitas

This Mexican chocolate bark is spiced with cinnamon and cayenne and sprinkled with sea salt and pepitas. Only 6 ingredients required and 10 minutes to make!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Dessert
Cuisine: Mexican
Servings: 4 servings
Calories: 407kcal
Author: Annie Holmes

Ingredients

  • 6 oz dark chocolate
  • 3 oz semi-sweet chocolate
  • ½ tsp ground cinnamon
  • ½ tsp cayenne
  • ¼ tsp sea salt
  • 2 tbsp pepitas {unsalted}

Instructions

  • Prepare a 9x13 baking pan by lining with parchment paper. I taped mine in, however a parchment-lined baking sheet will also work.
  • Coarsely chop the chocolate.
  • Melt the chocolate in a double boiler, stirring frequently until completely smooth. Stir in the cinnamon and cayenne until completely incorporated.
  • Spread chocolate out on parchment paper, using a spatula. Mine did not quite fit the 9x13 inch pan, but it was close.
  • Sprinkle with sea salt and pepitas.
  • Allow to harden for 1-2 hours {cooling in the fridge is the best option}.
  • Cut into pieces and store in a sealed container in the refrigerator.

Nutrition

Serving: 1/4 of the batch | Calories: 407kcal | Carbohydrates: 32g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 3mg | Sodium: 156mg | Potassium: 465mg | Fiber: 7g | Sugar: 18g | Vitamin A: 121IU | Calcium: 44mg | Iron: 7mg