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Salted Chocolate Pecan Pumpkin Bark

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Salted Chocolate Pecan Pumpkin Bark

Salted Chocolate Pecan Pumpkin Bark

Avatar for KennethKenneth
I chose Bake Believe chocolate chips because it’s sugar free. Made with stevia instead of sugar makes this snack guilt free! Tips for success: If you’re not a fan of dark chocolate you can use semi-sweet or white chocolate for the bark. Just adjust the recipe to get an accurate calorie count. Lily’s chocolate chips are another stevia chocolate that can be found at whole foods. You can find Maldon’s sea salt at whole foods or other gourmet/natural grocery stores. After the chocolate has cooled in the refrigerator it will leave some chocolate on your hand as you break it into pieces. I like to break up the bark then weigh out my servings before eating.
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Calories 195 kcal


  • Small skillet
  • Medium glass bowl
  • Dry Measuring Cup
  • Dry measuring spoons


  • ½ cup raw shelled pumpkin seeds
  • ½ cup chopped pecans
  • 9 oz. 55% Bake Believe dark chocolate chips
  • ½ teaspoon Maldon’s sea salt


  • Turn on the heat to medium in a small skillet add pumpkin seeds, cook for 1 minute, stirring a few times. Sit in a bowl, add pecans to the skillet, cook for 1 minute, stir a few times and add to bowl with pumpkin seeds.
  • Add 8 oz. of the dark chocolate to a microwave safe bowl, add to the microwave and cook for 30 seconds, stir a few times, cook for 30 seconds, stir a few times, then cook for 15 seconds, stir until chocolate is melted. Add the remaining chocolate and stir until chocolate is completely melted. Stir in the pumpkin seeds and pecans.
  • Line a small baking sheet with parchment paper. Pour chocolate onto baking sheet, shake and tap pan to make sure it’s spread evenly. Evenly sprinkle with sea salt and add bark to the refrigerator for 25 minutes. Break bark into pieces and store in an airtight container in the refrigerator for 2 weeks.


Calories: 195kcal
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