Carving pumpkins is a messy job (especially when kids are involved). Reward yourself for making the effort by roasting the pumpkin seeds, and using them to make this simple, two-ingredient roasted pumpkin seed bark.
Roasted Pumpkin Seed Bark Recipe
(2) 4-oz. bars baking chocolate – dark chocolate or semi-sweet
1 cup roasted, salted pumpkin seeds
Tip: If you don’t want to fool with roasting pumpkin seeds, just buy some. They’re a lot cheaper than nuts. Shelled pumpkin seeds (pepitas) can also be used.
What You Do:
Melt the chocolate in a double boiler (or in the microwave, following the instructions on the chocolate wrapper).
Stir 3/4 cup of the pumpkin seeds into the melted chocolate.
Then, pour the chocolate-pumpkin seed mixture out on a Silpat or parchment-lined baking sheet. Use a spatula to spread it out in an even 1/4-inch-thick layer.
Sprinkle the remaining 1/4 cup of pumpkin seeds over the chocolate. If you used unsalted pumpkin seeds, also sprinkle 1/4 tsp of salt over the chocolate.
- 2 4-oz. bars baking chocolate – dark chocolate or semi-sweet
- 1 cup roasted, salted pumpkin seeds
Melt the chocolate in a double boiler, or in a microwave (following the instructions on the back of the chocolate wrapper).
Stir 3/4 cup of pumpkin seeds into the melted chocolate.
Then, pour the mixture out onto a parchment paper or Silpat-lined baking sheet. Use a spatula to smooth the bark out to a 1/4-inch thickness.
Sprinkle the remaining pumpkin seeds over the chocolate.
Then, place in the freezer for 10-15 minutes, so it hardens.
Break the bark into pieces, while it’s still cold. Then, enjoy!
- Shelled pumpkins (pepitas) can also be used.
- Double or triple this recipe, to make as much as you need.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: Stove-Top
- Cuisine: American
Keywords: roasted pumpkin seed bark recipe