While I was busy slow cooking a pumpkin today, I cleaned up the pumpkin seeds and began to roast them in the oven. It makes my family happy to nibble on them when fresh out of the oven.
Let me ask you this… what happens when they cool and the seeds lose their appeal? They sit in a bowl, looking helpless. Not this year! This year I’m coating them in rich dark chocolate (of course) and giving the chocolate a kick in flavor! Not spicy, so the kids wouldn’t touch it, (though, that sounds great!) I’m doing the pie spices. All-Spice, pumpkin pie spice, nutmeg, cinnamon and a hit of ginger. Mix that up in some melted dark chocolate, add in the roasted (salty) pumpkin seeds, and pour to cool on a covered baking tray. Delicious!
What do you like to do to mix it up?
- Roasted, salted pumpkin seeds
- Dark Chocolate (bar, not chips)
- All Spice
- Pumpkin Pie Spice
Roast and salt fresh pumpkin seeds (though I’m sure a bag of already roasted will do fine.) Melt dark chocolate either via microwave (1 minute at a time on 1/2 power – and stir) or double boiler. (Don’t use chocolate chips, as it will not be the correct texture.) Sprinkle spices into dark chocolate and swirl. Add pumpkin seeds and stir. On a covered baking sheet (parchment paper or waxed) pour mixture on top. Let the chocolate set up at room temperature or if you’re like me and impatient, pop the sheet in the fridge for a faster cooling time. Break chocolate bark into irregular chunks to get the look.
*Want more salt? When chocolate is cooling, crack sea salt on top of bark.