Spiced Chocolate and Pumpkin Seed Bark

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Dark chocolate bark studded with toasted pumpkin seeds and a warming blend of cinnamon and chili for a festive Halloween treat. This American-inspired Halloween recipe, ready in about 20 minutes, pairs dark chocolate (70% cacao), pumpkin seeds, ground cinnamon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 8 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Spread 1/2 cup pumpkin seeds on a baking sheet and toast for 8 minutes until fragrant and lightly browned, stirring halfway.
  2. Step 2: Chop 8 oz dark chocolate into small pieces and melt gently in a heatproof bowl over simmering water, stirring until smooth.
  3. Step 3: Remove chocolate from heat and stir in 1/2 tsp ground cinnamon and 1/4 tsp ground chili powder until evenly incorporated.
  4. Step 4: Pour melted chocolate onto a parchment-lined baking sheet and spread into an even 1/4-inch thick layer.
  5. Step 5: Immediately sprinkle the toasted pumpkin seeds evenly over the chocolate, pressing lightly to adhere. Finish with 1/4 tsp sea salt flakes scattered on top.
  6. Step 6: Refrigerate the bark for at least 1 hour until firm. Break into irregular pieces and serve as a spiced Halloween treat.

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