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Best Sweet & Spicy Pumpkin Seed Trail Mix Bark

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A quick and easy sweet and spicy chocolate bark loaded with crunchy pumpkin seeds, dried fruit, and nuts. Perfect for hosting or a late-night snack.

Ingredients

Scale
  • 1 cup raw pumpkin seeds (pepitas)
  • 2 tablespoons honey
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 12 ounces dark chocolate chips (about 2 cups)
  • 1 tablespoon coconut oil
  • 1/2 cup dried cranberries
  • 1/2 cup dried apricots, chopped into bite-sized pieces
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup slivered almonds

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, combine 1 cup raw pumpkin seeds, 2 tablespoons honey, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. Stir until the seeds are evenly coated. Spread them in a single layer on the prepared baking sheet. Toast for 8-10 minutes, stirring halfway through, until golden brown. Let cool completely on the baking sheet (about 10 minutes).
  3. While the seeds cool, chop the dried apricots into small pieces. Measure out the dried cranberries, coconut flakes, and slivered almonds. Set aside.
  4. In a small saucepan over low heat (or in a microwave-safe bowl in 30-second intervals), melt 12 ounces dark chocolate chips with 1 tablespoon coconut oil. Stir frequently until smooth and glossy.
  5. Pour the melted chocolate onto the same parchment-lined baking sheet. Use a spatula to spread it into an even rectangle, about 1/4 inch thick.
  6. While the chocolate is still wet, sprinkle the cooled pumpkin seeds evenly over the surface. Then add the dried cranberries, chopped apricots, coconut flakes, and slivered almonds. Gently press everything into the chocolate with your fingers or the back of a spoon.
  7. Place the baking sheet in the refrigerator for at least 30 minutes, or until the chocolate is completely firm.
  8. Once set, lift the parchment paper off the baking sheet and place it on a cutting board. Use your hands to break the bark into irregular pieces.

Notes

For best results, toast the pumpkin seeds with honey and cayenne to create a caramelized coating. Press toppings gently into the chocolate to prevent them from falling off. Store in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. Can be frozen for up to three months.

Nutrition

Keywords: pumpkin seed bark, sweet and spicy bark, trail mix bark, chocolate bark, easy dessert, hosting snack

Find it online: https://sparklechew.com/best-sweet-and-spicy-pumpkin-seed-trail-mix-bark/