Pumpkin Seed And Almond Bark

Pumpkin Seed and Almond Bark

You'll finally have something to do with all those pumpkin seeds when you make this crunchy post pumpkin-carving snack.


3/4 cupTOASTED PUMPKIN SEEDS (recipe follows) (175 mL)
3/4 cupchopped toasted almonds*, divided (175 mL)
1 1/2 cupsHERSHEY'S CHIPITS Semi-Sweet Chocolate Chips (375 mL)
1 1/2 cupsbutter (3 sticks) (375 mL)
1 3/4 cupssugar (425 mL)
3 tbsplight corn syrup (45 mL)
3 tbspwater (45 mL)


    1. Prepare TOASTED PUMPKIN SEEDS and toast almonds.

    2. Heat oven to 350°F (180°C). Line 13x9x2-inch (33x23x5-cm) pan with foil; butter foil. Sprinkle chocolate chips in pan; set aside.

    2. Melt butter in heavy 3-quart (3 L) saucepan; add sugar, corn syrup and water. Cook over medium heat, stirring constantly, until mixture reaches 280°F (140°C) (soft crack stage on candy thermometer or until syrup, when dropped into small amount to very cold water; separates into threads which are hard and brittle. (Bulb of candy thermometer should not rest on bottom of saucepan.)

    3. Remove from heat. Set aside 2 tablespoons (30 mL) toasted pumpkin seeds and 2 tablespoons (30 mL) toasted almonds; stir remaining pumpkin seeds and almonds into hot mixture. Immediately spread mixture evenly over chocolate chips in prepared pan; do not disturb chips. Sprinkle with reserved pumpkin seeds and almonds.

    4. Cool completely; remove from pan. Remove foil; break candy into small pieces. Store in tightly covered container in cool, dry place.

    Makes about 2 pounds (1 kg) of candy.


    1. Scrape seeds and attached fibers from pumpkin with large metal spoon. Place in colander and rinse with water to help separate seeds from fiber. Place seeds in medium saucepan; cover seeds with water. Salt water; heat to boiling and cook 5 to 7 minutes or until seeds begin to look translucent. Drain; transfer to baking sheet lined with paper towels; pat well to dry.
    2. Heat oven to 425°F (220°C). Toss seeds with 1 tablespoon (15 mL) vegetable oil and dash of salt; spread on baking sheet. Roast 12 to 15 minutes, stirring occasionally, until lightly toasted. Cool completely.

    *To toast almonds: Heat oven to 350°F (180°C). Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.
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