Cranberry, Pumpkin Seed and Salted Caramel Bark

Cover a cookie sheet with a large piece of wax paper or parchment paper.

In a microwave safe bowl or measuring cup, place 2/3 of the chopped dark chocolate and heat in 30-second increments at 50% power, stirring after each 30 seconds, until the chocolate is melted. Add the remaining chopped chocolate and stir until it melts.

Pour the chocolate onto the prepared baking sheet and spread it into a large rectangle about 9×13 inches. This will be a very thin layer of chocolate; if you want it thicker, either spread over a smaller area, or double the amount of chocolate used.

Sprinkle the craisins and pumpkin seeds over top of the chocolate and drizzle the caramel sauce over top of everything. Place the tray in the refrigerator and let the chocolate set.

At this point, if you decide you want the bark to be thicker, melt some more chocolate and spread it over top. Place back in the refrigerator for at least 1 hour to set completely.

Cut into squares. Store in an airtight container in either the fridge or freezer. I prefer my chocolate to be super cold, so I like it straight from the freezer!