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–+ servings
pumpkin chocolate bars on white parchment paper.

Pumpkin Chocolate Bars

Mimi Council
Discover the perfect fall candy recipe: Pumpkin Chocolate Bars. Made with dark chocolate, pumpkin seeds, and flaky sea salt.
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Makes 4 bars
Calories 449 kcal

Equipment

  • Digital Food Scale
  • Heatproof Mixing Bowl
  • Small Pot (optional)
  • Chocolate Thermometer (optional)
  • Chocolate Bar Molds

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

Tips
  • 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. Learn more at How to Temper Chocolate for Candy Making.
  • If you don't temper the chocolate, you may want to store in the refrigerator to prevent the chocolate from sweating.
  • The flaky sea salt is optional, if you don’t want a salty chocolate bar, just skip this step.
  • High Altitude — Follow the recipe as noted.

Nutrition

Calories: 449kcalCarbohydrates: 59gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 13mgSodium: 58mgPotassium: 32mgFiber: 3gSugar: 53gVitamin A: 191IUVitamin C: 1mgCalcium: 100mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!