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+ servings

Chocolate Pumpkin Seed Bark

Sweet with a hint of salty, smooth and crunchy, incredibly delicious...these all describe this quick and easy Chocolate Pumpkin Seed Bark that will make you smile every time you take a bite! 
5 from 12 votes
Prep Time 10 minutes
Servings 20 pieces

Ingredients
 
 

  • 14 ounces chocolate (dark, milk or white), chopped into small pieces
  • Optional: 3 ounces of a contrasting chocolate for drizzling (if using dark or milk chocolate drizzle with white chocolate; if using white chocolate as the base you can drizzle with dark/milk chocolate)
  • 1 1/4 cups roasted pumpkin seeds (we recommend salted)

Instructions
 

  • Place the chocolate in a microwave safe bowl and microwave, stirring frequently, until melted.  If using white chocolate do the same but wait until after you've spread out the dark/milk chocolate.
  • Spread the pumpkin seeds out onto a silicone mat, parchment or wax paper on a large cookie sheet. Pour the chocolate across the pumpkin seeds and use a spoon spread chocolate into an even layer.
    Alternatively: It's a little easier to pour the pumpkin seeds directly into the bowl of melted chocolate, stir, pour onto the cookies sheet and spread evenly with a spoon. (It's purely personal preference. I use both ways but slightly prefer the aesthetics of having the pumpkin seeds on the bottom of the bark.)
    Allow the chocolate to sit for a couple of minutes and then drizzle the melted white chocolate over it (if using).
  • Chill the chocolate to set and then break it into pieces. Store the pieces in an airtight container in the fridge for up to a couple of weeks. At cool room temperature they'll keep for about 10 days.  

Nutrition

Serving: 1pieceCalories: 138kcalCarbohydrates: 11gProtein: 2gFat: 10gSaturated Fat: 4gSodium: 22mgPotassium: 115mgFiber: 1gSugar: 9gVitamin C: 0.2mgCalcium: 9mgIron: 1.1mg
Course Candy, Dessert, Snack
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