Pumpkin Seed Bark

Roasted Pumpkin Seed Bark

By Erin Huffstetler | 10/14/2018 | No Comments
This post may contain affiliate links. View our disclosure.

Skip to Recipe Card | Print Recipe Card

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

Ingredients:

(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:

Baking Chocolate Melted in a Double Boiler

Melt the chocolate in a double boiler (or in the microwave, following the instructions on the chocolate wrapper).

Stirring Pumpkin Seeds into Melted Chocolate

Stir 3/4 cup of the pumpkin seeds into the melted chocolate.

Pumpkin Seed-Chocolate Mixture Poured Out on Baking Sheet

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.

Chocolate Bark With Pumpkin Seeds Sprinkled on Top

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.

Plate of Pumpkin Seed Bark

Pop your bark in the freezer for 10-15 minutes, so it hardens. Then, break or slice it into pieces, while it’s still cold.

Print
Plate of Pumpkin Seed Bark

Roasted Pumpkin Seed Bark

Roast the seeds from your jack-o-lantern, and use them to make this quick, two-ingredient pumpkin seed bark.


  • Author: Erin Huffstetler, myfrugalhome.com
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings
  • Category: Desserts
  • Method: Stove-Top
  • Cuisine: American

Ingredients:

  • 2 4-oz. bars baking chocolate – dark chocolate or semi-sweet
  • 1 cup roasted, salted pumpkin seeds

Instructions:

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!

Notes

  • Shelled pumpkins (pepitas) can also be used.
  • Double or triple this recipe, to make as much as you need.
Sign up for my newsletter
print this page

Leave a Reply

Your email address will not be published. Required fields are marked *