If you read my Easy Pumpkin Butter recipe last week, you know I decided to make my pumpkin puree from scratch. That left me with a lot of pumpkin seeds. And, of course, I’ll have more when we carve the pumpkin on the porch! I didn’t want any part of the pumpkin to go to waste. I needed something everyone would enjoy and decided what could be better than chocolate + pumpkin seeds? Boom! This easy Sea Salt Pumpkin Bark Recipe was born. It’s the perfect use for all those leftover pumpkin seeds!
Easy Sea Salt Pumpkin Bark Recipe
This recipe is naturally gluten-free and has only three ingredients or four if you count the one extra used in roasting the pumpkin seeds. It can easily be adapted for a dairy-free version for anyone with dairy allergies by using dairy-free chocolate. I roasted my own pumpkin seeds, but if you don’t want to bother with that step pick up a bag of roasted pumpkin seeds at the store. You can also purchase raw pumpkin seeds if you don’t have fresh pumpkin and roast them yourself.
Tips for Roasting Pumpkin Seeds
*Be sure to rinse the pumpkin seeds to remove any pumpkin strings.
*Pat the seeds dry.
*Use a shallow pan for cooking the pumpkins. (like a cookie sheet or pizza pan.)
*Line the pan with aluminum foil for easy cleanup.
- 2 cups roasted pumpkin seeds (instructions to roast pumpkin seeds below)
- 2 (4 ounces) premium chocolate bar- I use Lindt Classic Chocolate bar **For a dairy free
- 1 to 2 teaspoons coarse sea salt
- Roast pumpkin seeds. If fresh, rinse pumpkin seeds and pat dry. Place pumpkin seeds on a shallow foil-lined baking tray. Spray the pumpkin seeds lightly with cooking spray. Roast seeds in a preheated 200-degree oven for 45 to 50 minutes or until crunchy, stirring frequently.
- Break chocolate into pieces. Melt chocolate in a microwave-safe bowl for 30 seconds and stir. Return to microwave and melt for 30 more seconds. Stir. If chocolate is not completed melted, return chocolate to the microwave for 30 more seconds.
- Stir in pumpkin seeds. Spread the mixture evenly on a sheet of wax paper. Immediately sprinkle sea salt across the top of the chocolate mixture. Place in the fridge and allow to harden for 10 to 15 minutes. Break into pieces. Store the bark in an airtight container.
What is your favorite Fall recipe using pumpkin?
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