Make authentic Pumpkin Seed Chocolate Bark with this foolproof recipe. Packed with rich traditional flavor, step-by-step photos, and cooking tips by Denisiya on EatMee Recipes.
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These super simple two ingredient Pumpkin Seed Chocolate Bark is smooth, crunchy & so delicious that it will leave you with a smile every time you take a bite.
Bring out the chocolate. I have used Cadbury Dairy Milk Chocolate but you may use whatever brand you prefer.
Break the milk chocolate slab into pieces & place into a microwave safe bowl.
Microwave the chocolate pieces for 30 seconds & then remove from the microwave & give it a mix using a regular spoon.(Make sure that the spoon is dry as one drop of liquid into the melted chocolate could seize it & make it unusable). The chocolate should be slightly melted at this point after mixing.
After giving the chocolate a mix, place the bowl back into the microwave for another 30 seconds. Remove from the microwave once again & mix. It should be partially melted at this point.
Pop the bowl one last time back into the microwave for another 30 seconds. At this point it should be thoroughly melted. If not just keep microwaving at small intervals, making sure to always remove & stir the chocolate so that it does not burn.
If you do not have a microwave, then you can melt the chocolate on the stove-top. Place chocolate in a heat resistant bowl. Set chocolate pieces in the base of your metal or glass bowl, ensuring it’s heat resistant. Bring an inch of water to a boil in your pot. Set the heatproof bowl in the mouth of the pot, ensuring the water doesn’t touch the base of the bowl. Mix chocolate periodically as it melts. When you have only a couple of little unmelted lumps, expel bowl from the mouth of the pot filled with boiling water. The remaining warmth will soften the rest of the chocolate.
Once the chocolate has melted, add in the pumpkin seeds.
Stir in the seeds, making sure they are all coated with the chocolate.
Next, bring out a small tray lined with baking paper. I find baking paper works best as the chocolate comes off easily.
Pour the chocolate seed mixture onto the lined tray.
Use the back of a spoon to smoothen the chocolate into an even layer.
Next place the into the refrigerator & chill for about an hour. It should be solid, if not then allow to chill for a few minutes longer.
Remove the baking paper from the tray.
At this point they can be broken into pieces or they can be cut into pieces using a sharp knife.
Now these Pumpkin Seed Chocolate Bark can be served.
They can be served as is or as a side to any dessert, including cake toppings for decor.
Store them in an airtight container in the refrigerator. These Pumpkin Seed Chocolate Bark store for up to a month.
Follow along with Denisiya's step-by-step video guide for Pumpkin Seed Chocolate Bark.
Expert kitchen guidance and troubleshooting for making the best Pumpkin Seed Chocolate Bark
Store in an airtight container at room temperature for up to 1 to 2 weeks. For milk-based sweetmeats like burfee or soji, refrigerate in an airtight container for up to 7 to 10 days.
Pure butter or ghee provides the authentic rich aroma and texture characteristic of traditional Indian sweetmeats and bakes. Margarine can be used in a pinch, but butter delivers superior flavor.
Hi, I'm Denisiya! Food lover, recipe developer, and founder of EatMee Recipes. I specialize in authentic South African Durban Indian cuisine, comforting curries, and modern Instant Pot adaptations. Every recipe on this site is tested in my personal kitchen to ensure you get mouth-watering, foolproof results every time.
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