Chocolate Toffee Pumpkin Seed Bark Recipe

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Samantha Bradley Modified: March 21, 2022
Chocolate Toffee Pumpkin Seed Bark Recipe

How To Make Chocolate Toffee Pumpkin Seed Bark

Indulge your taste buds with this crunchy pumpkin seed bark, packed with rich toffee and spiced with cayenne, for a delightfully sweet-spicy treat!

Preparation: 15 minutes
Cooking: 10 minutes
Total: 25 minutes



  • ½cupunsalted pumpkin seeds,(pepitas), hulled
  • ¼tspcayenne pepper
  • 6ozbittersweet chocolate
  • ozchocolate toffee bar,finely chopped, such as Heath


  1. Line a baking sheet with parchment or waxed paper, or use a silicone baking sheet, and set aside.

  2. Heat the pumpkin seeds in a medium frying pan over medium heat and toast for about 6 minutes, until golden brown. Let cool slightly, then mix with cayenne until well blended; set aside.

  3. Melt chocolate and toffee bar in a small saucepan over low heat, stirring constantly, until smooth.

  4. Remove from heat and mix in ¾ of the pumpkin seed mixture.

  5. Spread the chocolate mixture onto the lined baking sheet very thinly, into roughly a 12×10-inch rectangle. Sprinkle remaining pumpkin seed mixture over top.

  6. Let set in a cool, dry location. Once bark is hard, break up into shards.

  7. Serve with ice cream, and enjoy!

Recipe Notes

 The bark should be stored in an airtight container in a cool, dry place, and will last up to 3 days


  • Calories: 1405.96kcal
  • Fat: 96.43g
  • Saturated Fat: 43.78g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 31.39g
  • Polyunsaturated Fat: 15.75g
  • Carbohydrates: 142.10g
  • Fiber: 14.58g
  • Sugar: 119.12g
  • Protein: 28.03g
  • Cholesterol: 22.54mg
  • Sodium: 158.16mg
  • Calcium: 84.77mg
  • Potassium: 1216.78mg
  • Iron: 11.29mg
  • Vitamin A: 10.01µg
  • Vitamin C: 1.78mg
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