Pumpkin Seed Butter Chocolate Bark
Looking for the perfect simple treat for Halloween or Samhain?! Dark chocolate and Spiced Pumpkin Seed Butter make the most delicious flavor combination in this super simple fall recipe!
Every once in a while, I create a recipe that I just can’t stop eating. And this year, my Spiced Pumpkin Seed Butter was one of those recipes! I love it so much that I try it with just about everything, and since I’m a huge chocolate person, I knew I had to create some sort of chocolate-and-pumpkin-seed-butter treat. I always associate chocolate bark with the holidays and colder months because it’s beautiful, simple, and sharable all at once. And so, the idea for this recipe was born!!
How to Make Pumpkin Seed Butter Chocolate Bark
Chocolate bark may look fancy, but it’s so quick and easy to make. To begin, melt the chocolate using a double boiler. Take a saucepan and fill it with a couple inches of water, then place a shatter-proof glass or metal bowl over the top and bring it to a low simmer. Place the chocolate in the bowl and stir frequently until completely melted.
Pour the melted chocolate into a parchment-lined baking tray and smooth it out with a spatula or spoon. Drizzle it with the Spiced Pumpkin Seed Butter, swirl with a toothpick, and set in the fridge for a couple of hours to harden completely.
When it’s completely solid, it’s time for the fun part!! Remove it from the fridge and break it apart into large pieces.
This Pumpkin Seed Butter Chocolate Bark is a wonderful, easy recipe to make with kids, but it’s also elevated enough to create a big batch to package and gift to friends as an autumnal treat.
Watch the Pumpkin Seed Butter Chocolate Bark Video:
Pumpkin Seed Butter Chocolate Bark
Ingredients:
2 cups dark chocolate, chopped (chocolate chips work, too)
Flaky sea salt
To make:
Use a double boiler to slowly melt the chocolate. Fill a saucepan with a couple inches of water. Place a metal or glass bowl over the top and bring the water in the pot to a simmer. Add the chocolate and stir until completely melted and smooth.
Line a half sheet pan with parchment paper. Pour the melted chocolate into the center of the pan and use a spatula to smooth it out.
Drizzle the spiced pumpkin seed butter over the melted chocolate and use a toothpick to swirl the pumpkin seed butter, creating a marbled appearance. Sprinkle the top generously with flaky sea salt.
Place the sheet pan in the fridge and let chill for at least an hour until the chocolate hardens completely.
Remove from the refrigerator and use your hands or a knife to break the chocolate bark into large pieces.
Store in a cool pantry or the fridge. Enjoy!!
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