The Best Kid-Approved Pumpkin Seed Trail Mix Bark
This kid-approved spiced pumpkin seed trail mix bark is a quick and easy snack that combines toasted pumpkin seeds, warm cinnamon, a pinch of cayenne, and smooth dark chocolate for a salty, sweet, and crunchy treat. Perfect for lunchboxes, after-school snacks, or a crowd-pleasing dessert, it’s made with simple pantry ingredients and comes together in just 15 minutes of active time.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes
- Yield: 14 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
- 12 ounces (340g) dark or semi-sweet chocolate chips
- 1 cup (120g) raw pumpkin seeds (pepitas)
- 1 tablespoon (15ml) coconut oil or butter
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cayenne pepper (optional)
- 1/4 teaspoon fine sea salt
- 1/4 cup (30g) dried cranberries or cherries (optional)
- 1/4 cup (30g) chopped almonds or pecans (optional)
- 1 tablespoon (15g) sesame seeds or chia seeds (optional)
- Flaky sea salt for finishing (optional)
Instructions
- Toast the pumpkin seeds: Place a medium skillet over medium heat. Add the raw pumpkin seeds and cook, stirring constantly, for 3-4 minutes until they start to pop and turn golden brown. Transfer to a plate to cool completely.
- Prepare the spice blend: In a small bowl, mix together the ground cinnamon, ground ginger, cayenne pepper (if using), and fine sea salt. Set aside.
- Line your baking sheet: Cut a piece of parchment paper to fit your baking sheet, leaving a little overhang on the sides. If using a silicone mat, place it directly on the sheet.
- Melt the chocolate: In a microwave-safe bowl, combine the chocolate chips and coconut oil (or butter). Microwave in 30-second intervals, stirring thoroughly between each, until the chocolate is completely smooth and glossy (about 2-3 minutes total). Alternatively, use a double boiler.
- Combine the seeds and chocolate: Pour the cooled toasted pumpkin seeds into the melted chocolate. Add about three-quarters of the spice blend (reserve the rest for sprinkling). Stir until all the seeds are evenly coated.
- Spread the mixture: Pour the chocolate-seed mixture onto the prepared baking sheet. Use a spatula to spread it into an even layer, about 1/4 to 1/2 inch thick. If adding dried fruit or nuts, sprinkle them on top now and gently press them in.
- Sprinkle with remaining spice blend and salt: Evenly sprinkle the reserved spice blend over the top of the bark. Finish with a light dusting of flaky sea salt if using.
- Chill until firm: Place the baking sheet in the refrigerator for at least 30 minutes, or until the chocolate is completely set and firm to the touch. For a quicker option, freeze for 15-20 minutes.
- Break into pieces: Once the bark is set, lift it out of the pan using the parchment paper. Place on a cutting board and use your hands to break it into irregular pieces.
Notes
Don’t rush the toasting of pumpkin seeds; they can burn quickly. Ensure seeds are completely cool before adding to melted chocolate to prevent seizing. For best results, use room-temperature seeds. The bark can be stored in an airtight container in the refrigerator for up to 2 weeks or frozen for up to 3 months. For a dairy-free/vegan version, use dairy-free chocolate chips and coconut oil. For a nut-free version, skip optional nuts and use extra pumpkin seeds or sunflower seeds.
Nutrition
- Serving Size: 1 piece (about 1/14
- Calories: 200
- Sugar: 10
- Sodium: 85
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 16
- Fiber: 3
- Protein: 5
Keywords: pumpkin seed bark, trail mix bark, chocolate bark, kid-friendly snack, easy snack, pumpkin seeds, dark chocolate, cinnamon, healthy snack, lunchbox treat