Ingredients (makes about 30 pieces):
Line an 9×13 inch pan with parchment paper.
Melt the chocolate in a saucepan over very low heat, stirring constantly, or by microwaving it in a heatproof bowl for 30-second intervals, stirring in between.
Pour the chocolate into the prepared pan, and use a small spatula to spread it into an even layer. Sprinkle most of the pepitas and vanilla salt on top, and use the spatula to swirl the toppings into the chocolate a bit. Sprinkle the remaining pepitas and salt on top. Let the chocolate harden for at least 2 hours, then slice or break into pieces.
Chocolate bark will keep in an airtight container at room temperature for a very long time. I always eat it fast, though, or wrap it up and give it away as a gift.
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