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, dried fruit (if using), and vanilla salt on top, and use the spatula to swirl the toppings into the chocolate a bit. Sprinkle the remaining pepitas, dried fruit, 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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