One of my favorite activities this time of year is to carve pumpkins. As a child, my brothers and I used to sit together a couple days before Halloween and carve our jack-o’-lantern faces onto the pumpkins. I am pretty certain one of my brothers was a pumpkin whisperer as he would carve elaborate and creative pumpkins each year. Afterwards we would all clean our pumpkin seeds and roast them the next day for snacks.

Pumpkin seeds are packed with nutrition. They are high in fiber and protein, providing satiety. Notable vitamins and minerals found in pumpkin seeds include Vitamin E (hello, good skin), zinc, and magnesium. Pumpkin seeds can also be created into pumpkin seed oil, which flavors pumpkin soup and desserts, while providing good fats and a robust flavor.

Rather than eating all the seeds plain this year, let’s add another delicious flavor into the mix – chocolate! This bark features dark and white chocolate, with a hint of pumpkin spice flavors. It’s quick to make and quick to disappear!

You can use fresh pumpkin seeds directly from a pumpkin or a package of pumpkin seeds, pepitas, from the store. If using fresh seeds, be sure to dry overnight and roast them prior to making bark. For the chocolates, I recommend using high quality ingredients.

Double Chocolate Pumpkin Bark

Ingredients:

• 1/3 cup roasted pumpkin seeds*
• 1 bag (10 ounce) dark chocolate chips (or three 3.5 ounce dark chocolate bars)
• 1 bag (10-12 ounce) white chocolate chips
• 1 tsp pumpkin pie spice
• 1/3 cup dried cranberries
• 1/3 cup slivered almonds

Directions:

• Melt dark chocolate in double broiler or in microwave, stirring every 30 seconds while it melts.
• Pour dark chocolate onto foil-lined cookie sheet, spreading out dark chocolate in thin layer. Place in freezer to harden for 10-15 minutes.
• Clean the bowl or double broiler used to melt the dark chocolate.
• Melt white chocolate in double broiler or in microwave, stirring every 30 seconds while it melts.
• Mix in pumpkin pie spice into white chocolate.
• Remove dark chocolate from the freezer. Pour white chocolate over dark chocolate. Work quickly and spread into a thin layer, completely reaching the edge of the dark chocolate.
• Add roasted pumpkin seeds, cranberries and almonds over top. (Note: some of the toppings may fall off when breaking the bark later, so don’t be afraid to be generous with toppings)
• Place bark into freezer until firm and solid.
• Break into several pieces and serve.

*Note:  For best results if using fresh pumpkin seeds, clean and dry them overnight prior to making bark. Preheat oven to 300 degrees. Place pumpkin seeds on greased cookie sheet into oven for 40 minutes, stirring twice during cooking process.