Preheat oven to 250° F. Place pecans, pumpkin seeds and almonds in a pan over medium-high heat. Cook 4-6 minutes, stirring often, until toasted. Be careful to not overcook and remove from pan immediately.
Meanwhile: Place dark chocolate bar in center of a 11x17 parchment lined baking sheet. Bake 6-10 minutes, until softened. Remove from oven and use spatula to spread chocolate to a ⅛-inch thick slab.
While still soft, evenly sprinkle with toasted nuts and remaining ingredients. Note: use more or less of toppings depending on how dense you prefer. Press ingredients down lightly to secure.
Allow to cool until hardened completely; place in fridge or freezer to this speed up. Once set, break up into pieces.
Toasting the nuts and seeds beforehand really brings out the flavors and gives them a delicious nutty and toasted flavor
I recommend only using dark chocolate for the perfect balance of salty and sweet
You can use any dried fruits, nuts and seeds you like for this recipe why not get creative and create different variations
You can also drizzle over some melted chocolate (white, milk or dark) for contrast and to create pretty designs
Press the toppings down lightly into the chocolate so they stick when the chocolate sets
Store chocolate bark in a sealed container in a cool, dry place