Are you tired of eating all those roasted pumpkin seeds after Halloween? If you need something else to do with them, try making this quick Dark Chocolate Roasted Pumpkin Seed Bark! I unexpectedly made them for some friends and they were a huge hit!
Why “unexpectedly” you may ask?
Well…we were invited to a friends house for dinner and I was planning on taking some baked cookies for dessert. But I had one problem…as I was pulling out all the ingredients, I realized I had ran out of FLOUR in my pantry after making all those Pumpkin Cookies last week! At this point, we had to leave in under an hour, and I was scrambling around trying to think of something else to make. Normally I would bake my staple, some of my husbands favorite eggless brownies, but for some reason I really wasn’t in the mood to take brownies. Then I thought about making a fruit crumble, but I didn’t have any fresh fruit in the freezer. As I was skimming through my pantry, my eyes stopped at some roasted pumpkin seeds! They were sitting right next to the 60% Cocoa Ghirardelli Chocolate Chips. I saw the two together and decided to make some bark, similar to how I had made the Oreo Cookie Bark. Of course, as you can imagine the recipe was very simple and fairly quick to make.
Within 45 minutes (15 minutes of prep time + 30 minutes of fridge time), I had my self some mouth watering Dark Chocolate Roasted Pumpkin Seed Bark. While the bark was solidifying in the fridge, I went ahead and made some coconut burfi as well. These two desserts were perfect small after-dinner sweet bites and everyone loved them! I remember thinking to myself that Roasted Pumpkin Seeds have never tasted better!