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!
Serves:
Ingredients
- ½cupunsalted pumpkin seeds,(pepitas), hulled
- ¼tspcayenne pepper
- 6ozbittersweet chocolate
- 1½ozchocolate toffee bar,finely chopped, such as Heath
Instructions
-
Line a baking sheet with parchment or waxed paper, or use a silicone baking sheet, and set aside.
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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.
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Melt chocolate and toffee bar in a small saucepan over low heat, stirring constantly, until smooth.
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Remove from heat and mix in ¾ of the pumpkin seed mixture.
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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.
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Let set in a cool, dry location. Once bark is hard, break up into shards.
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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
Nutrition
- Calories:Â 1405.96kcal
- Fat:Â 96.43g
- Saturated Fat:Â 43.78g
- Trans Fat:Â 0.04g
- Monounsaturated Fat:Â 31.39g
- Polyunsaturated Fat:Â 15.75g
- Carbohydrates:Â 142.10g
- Fiber:Â 14.58g
- Sugar:Â 119.12g
- Protein:Â 28.03g
- Cholesterol:Â 22.54mg
- Sodium:Â 158.16mg
- Calcium:Â 84.77mg
- Potassium:Â 1216.78mg
- Iron:Â 11.29mg
- Vitamin A: 10.01µg
- Vitamin C:Â 1.78mg
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