Pumpkin Chocolate Bars
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Indulge in this simple fall candy recipe with only 3 ingredients! These Pumpkin Chocolate Bars are made of dark chocolate, pumpkin seeds, and flaky sea salt for a sweet an salty chocolate bar that you will fall in love with!
If you’re looking for more homemade candy recipes, be sure to check out some of my other favorites like Healthy Almond Joy Bars, Vegan Snickers Bars, or Homemade Crunch Bars.
Table of Contents
I’m a huge supporter of organic chocolate companies such as Lake Champlain Chocolates, Alter Eco Chocolate, and Theo Chocolates that make delicious dark chocolate bars. But, to my surprise, no one makes a chocolate bar with pumpkin seeds in it! I was pretty shocked about this! So, I knew I had to make one myself!
These homemade chocolate bars only have three ingredients and are so easy to make! Not only that, but they are a healthier indulgence with the benefits of dark chocolate and pumpkin seeds combined into a sweet and salty dessert! This fall candy recipe is a sure to become a favorite in your house.
Why You’ll Love This Recipe
3 Ingredients: This simple fall candy recipe only has 3 ingredients! Dark chocolate, pumpkin seeds, and flaky sea salt is all you need.
Healthy-ish: I love desserts that are healthy-ish. While these Pumpkin Chocolate Bars are definitely indulgent, they are also a healthier dessert option because they are made of dark chocolate and pumpkin seeds. Dark chocolate has antioxidants and pumpkin seeds have loads of health benefits. They can have zinc, vitamin K, magnesium and more. They also can help boost your mood (especially when combined with chocolate, ha!).
Quick and Easy: These homemade chocolate bars are quick and easy to make. I temper the chocolate here, but this step is completely optional. If you don’t temper it, you may just need to store these in the fridge.
Ingredients
- Dark Chocolate: I use organic mini dark chocolate chips for ease. But, you could also use a plain dark chocolate bar, you’d have to chop it up though. I kind of feel like it’s odd to chop up a chocolate bar, just to make a chocolate bar! Another reason why I use the mini chocolate chips, haha!
- Pumpkin Seeds: I use organic roasted and salted pumpkin seeds. I recommend using these, making sure they are roasted already as they have more flavor.
- Flaky Sea Salt: I use flaky sea salt for that sweet and salty combo! If you are not as obsessed as I am with sweet and salty chocolate, feel free to leave this out.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Heatproof Bowl: You’ll need a heatproof mixing bowl.
- Small Pot: If you are going to temper the chocolate, you’ll need a small pot to create a double boiler. If you are not going to temper the chocolate, and just want to melt in the microwave, you don’t need this.
- Chocolate Thermometer: If you are tempering the chocolate, then you’ll need a chocolate thermometer. If you are skipping tempering, then you don’t need this.
- Chocolate Bar Molds: I use silicone chocolate bar molds here that I just got on Amazon.
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Step by Step Instructions
Step 1
In a heatproof bowl, add 80% of the mini chocolate chips. Melt, using a doubler until the chocolate reaches 115°F. Add in the remaining 20% of chocolate and stir to combine completely. Allow the chocolate to come down to 91°F. (If you are not tempering, then you can just melt all the chocolate together in a heatproof bowl in the microwave doing 30 second intervals, stirring between each one to prevent burning).
Step 2
Add in the pumpkin seeds and stir to combine completely.
Step 3
Transfer the chocolate to the candy bar molds and spread evenly. Sprinkle with flaky sea salt.
Step 4
Allow the chocolate to set. You can do this at room temperature or speed it up by placing in the fridge or freezer. I transfer my chocolate bars to a baking sheet so it’s easier to move them without spilling them out!
Step 5
You can wrap in foil or store in an airtight container. Store in a cool dry place or in the fridge (if you do not temper).
Easy Substitutions
- I use dark chocolate here, but milk or white chocolate also works!
- I use roasted and salted pumpkin seeds. You could use raw, but they won’t have as much flavor which is why I use roasted and salted. I’m obsessed with the Go Raw brand.
- You can also add in more seeds or use a different seed such as sunflower seeds or sesame seeds, both of these would be delicious! Just be sure the total volume is the same (1/4 cup).
- I temper the chocolate here, but this step is totally optional. If you don’t temper, you may just want to store it in the fridge to prevent sweating.
- The flake sea salt is optional, if you don’t want a salty chocolate bar, just skip this step.
Baker’s Tips
- I temper the chocolate here, but it’s totally optional. Learn more about How to Temper Chocolate for Candy Making in my post. But, if you’re just making these for yourself and not gifting any, then I wouldn’t worry too much about tempering if you don’t want to spend the extra time.
- You can use different seeds or even add nuts. This recipe is super flexible. But, don’t add too much though, keep the total volume about the same as the total pumpkin seeds.
- Make sure to store in a cool dry place or in the fridge. You can wrap in foil or store in an airtight container.
FAQ’s
No, you don’t. This step is totally optional. If you don’t temper it, then you may just need to store in the fridge. If you’re just making these for you and your family to eat, then I wouldn’t worry too much about tempering. I prefer to temper when I’m gifting or setting out chocolate for a party. This way it doesn’t sweat or get people’s hands sticky.
Yes, sunflower or sesame seeds would also be delicious in this recipe! You can swap for either or use a mix of all three. Just ensure the total volume of seeds does not exceed ¼ cup.
Chocolate is best wrapped in foil or stored in an airtight container. You can store in a cool, dry place like your pantry. Or you can store in the fridge, especially if you didn’t temper.
Because this is made with dark chocolate and doesn’t have any dairy, it will last for up to two months! You can also freeze it so it lasts longer too.
Craving More?
Pumpkin Chocolate Bars
Equipment
- Small Pot (optional)
- Chocolate Thermometer (optional)
Ingredients
- 284 grams mini dark chocolate chips
- 30 grams roasted and salted pumpkin seeds
- Flaky sea salt
Instructions
- In a heatproof bowl, add 80% of the mini chocolate chips. Melt, using a doubler until the chocolate reaches 115°F. Add in the remaining 20% of chocolate and stir to combine completely. Allow the chocolate to come down to 91°F. (If you are not tempering, then you can just melt all the chocolate together in a heatproof bowl in the microwave doing 30 second intervals, stirring between each one to prevent burning).
- Add in the pumpkin seeds and stir to combine completely.
- Transfer the chocolate to the candy bar molds and spread evenly. Sprinkle with flaky sea salt.
- Allow the chocolate to set. You can do this at room temperature or speed it up by placing in the fridge or freezer. I transfer my chocolate bars to a baking sheet so it’s easier to move them without spilling them out!
- You can wrap in foil or store in an airtight container. Store in a cool dry place or in the fridge (if you do not temper).
Video
Notes
Nutrition
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