Sweet Snacking: Cinnamon and Chocolate Covered Pumpkin Seeds

16 Oct

Sweet Snacking!

I LOVE pumpkins! Once fall and pumpkin season are here I crave eating and drinking anything with pumpkin or pumpkin flavor. Last week I made a Lentil and Pumpkin Soup (I will post the recipe later this week) and decided to save the seeds from the sugar pie pumpkin so the girls could try them. When it was time to bake them, my older daughter asked if we could make them chocolate covered. I had never had chocolate covered pumpkin seeds but since she has a nut allergy and always asks for the chocolate covered nuts at the store, I thought why not give it a try because it could be a good alternative and a great activity to do together. The girls LOVED them and we had a lot of fun making them.

Directions:

Seeds:

Clean and save seeds from one sugar pie pumpkin.

Soak the seeds in water, drain and place on baking sheet.

Sprinkle sea salt over the seeds.

Bake at 300 for 30-45 minutes or until seeds are golden.

Put wax paper on top of plate and put seeds on top.

Chocolate:

Add 1/3 cup milk (or alternative for dairy allergy) and 3/4 cup chocolate chips (we used Enjoy Life) and heat on low, stirring occasionally until melted.

Mix in cinnamon when melted (to taste).

Once heated put a small amount in a bowl and let kids drizzle it on with a spoon or you can use a measuring cup to drizzle (or pour like my girls did) the chocolate onto the seeds.

**We had chocolate remaining and put it into two cupcake liners to make a home made chocolate bar for dessert later.

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