| | |

Roasted Pumpkin Seed Bark

This post may contain affiliate links. View our disclosure.

Pumpkin Seed Bark

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

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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.

  • Total Time: 10 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 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.

Keywords: roasted pumpkin seed bark recipe

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe rating