Chocolate Bark with Chipotle Pepitas and Pop Rocks

Firecrackers

Happy 4th of Halloween Eve!

Chipotle Pepitas
To celebrate the magic of Halloween, this year I decided to make a candy inspired by … 4th of July fireworks.

Chips
When I was a girl, I though fireworks and firecrackers were so beautiful—pretty enough to eat—and I desperately wanted to know what they taste like. Fortunately my sensible sister Emily dissuaded me from taking a big bite of fiery sparkler.

Melted Chocolate
This candy tastes like you just ate a firecracker, but without the hassle of having to re-grow your eyebrows. First it’s sweet and hot, then there’s an explosion in your mouth, followed by a bit of lingering smoke.

Seeds in Chocolate
The recipe for chipotle pepitas makes far more than needed for the chocolate bark, and that’s fine by me. The salty, smoky seeds make an excellent crunchy snack.

 Plate of Firecrackers

Chocolate Bark with Chipotle Pepitas and Pop Rocks
 
Recipe Type: Dessert
Author: Bake Up, Little Suzy
Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Serves: 8
This candy tastes like you just ate a firecracker, but without the hassle of having to re-grow your eyebrows. First it’s sweet and hot, then there’s an explosion in your mouth, followed by a bit of lingering smoke.
Ingredients
  • Chipotle Pepitas
  • 1 egg white
  • 1 1/8 teaspoons chipotle powder
  • 3/4 teaspoon kosher salt
  • 1 cup raw pepitas
  • Chocolate Bark with Chipotle Pepitas and Pop Rocks
  • 1 10-oz. pkg. semi-sweet chocolate chips
  • 1/3 cup chipotle pepitas
  • 6 packets orange flavored Pop Rocks
Instructions
Chipotle Pepitas
  1. Preheat the oven to 350°. Line a cookie sheet with parchment paper.
  2. Whisk the egg white until it’s soft and foamy, and stir in the chipotle powder and salt. Add the pepitas and toss until they’re evenly coated.
  3. Spread the seeds in a single layer on the parchment-lined baking sheet and bake until golden and fragrant, about 10 minutes.
  4. Place baking sheet on a wire rack to cool. Break seeds apart.
Chocolate Bark with Chipotle Pepitas and Pop Rocks
  1. Preheat the oven to 325°. Line a cookie sheet with parchment paper.
  2. Spread the chocolate chips on the prepared cookie sheet. Arrange the chips so they are touching each other in a single layer.
  3. Bake for 2 minutes or until the chocolate chips are shiny. The chips will retain their shape. Remove the cookie sheet from the oven and place on a wire rack. With a butter knife, immediately smooth the chips in an even layer.
  4. Sprinkle the pepitas evenly over the melted chocolate. Hold the cookie sheet a few inches above your table and drop it to settle the seeds into the chocolate.
  5. Refrigerate for about an hour and break into pieces. Store in an airtight container in the refrigerator.
  6. Sprinkle with Pop Rocks immediately before serving.
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