Melt chocolate chips in the microwave at 20-30 second intervals, stirring often until melted. Or melt using double boiler method.
Pour melted chocolate onto lined baking sheet and use a rubber spatula to spread chocolate into a THIN layer. No one wants to break a tooth biting into a thick piece of your dark chocolate bark.
Once chocolate is in a thin layer that covers majority of your large baking sheet, add your pumpkin seeds! Sprinkle pepitas all over your chocolate. You can give them a little nudge into the chocolate if they're sticking up.
Finally, sprinkle over a generous pinch or two of flaky sea salt. (This is my favorite part! Don't hold back if you like salted chocolate)
Transfer your baking sheet to the freezer to set for at least an hour. You'll know when the bark is ready to break as it will be firm and shouldn't melt to the touch.
Use your hands to break the large piece of chocolate bark into smaller, bite-sized pieces! Store chocolate bark in an airtight container in the fridge or freezer for up to 2 weeks.
Notes
To make this recipe dairy-free/vegan, use dairy-free chocolate chips.