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!
Line a baking sheet with parchment or waxed paper, or use a silicone baking sheet, and set aside.
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.
Melt chocolate and toffee bar in a small saucepan over low heat, stirring constantly, until smooth.
Remove from heat and mix in ¾ of the pumpkin seed mixture.
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.
Let set in a cool, dry location. Once bark is hard, break up into shards.
Serve with ice cream, and enjoy!
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
Have your own special recipe to share? Submit Your Recipe Today!
Pies & Pastries
Dip, Sauce & Condiment
Rice & Risotto
Pan-Fry & Skillet