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HERSHEY'S CHIPITS Almond & Pumpkin Seed Bark Recipe


8 minutes
Skill Level
2 lbs (1 kg) of candy

You'll finally have something to do with all those pumpkin seeds when you make this crunchy post pumpkin-carving snack. Top it off with HERSHEY'S CHIPITS!

Ingredients & Directions

Bake Time
8 minutes


  • 3/4 cup
    toasted pumpkin seeds (recipe follows) (175 mL)
  • 3/4 cup
    chopped toasted almonds, divided (175 mL)
  • 1 1/2 cups
    butter (3 sticks) (375 mL)
  • 1 3/4 cups
    sugar (425 mL)
  • 3 tbsps
    light corn syrup (45 mL)
  • 3 tbsps
    water (45 mL)


Equipment Needed 
oven and stovetop Oven & Stovetop
baking pan 13x9x2-inch (33x23x5 cm) Baking Pan
foil Foil
measuring cups Measuring Cups
saucepan Saucepan

Prepare Toasted Pumpkin Seeds and toast almonds.


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


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.)


Remove from heat. Set aside 2 tbsps (30 mL) toasted pumpkin seeds and 2 tbsps (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.


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.


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

Toasted Pumpkin Seeds:

  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 tbsp (15 mL) vegetable oil and dash of salt; spread on baking sheet. Roast 12 to 15 minutes, stirring occasionally, until lightly toasted. Cool completely.