Chocolate Covered Pumpkin Seed Toffee
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

A fun twist on the saltine cracker crack that's popular at Christmas!

Course: Candy
Cuisine: American
Keyword: toffee
Servings: 24 people
Calories: 207 kcal
Author: Kellie
  • Makes approximately 40 depending on how you break them up
  • 2 cups pumpkin seeds
  • 1 cup 2 sticks unsalted butter
  • 1 cup packed light brown sugar
  • 2 cups semisweet chocolate chips or chocolate chunks
  • Sprinkles optional
  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper leaving a bit of overhang and line the sheet with pumpkin seeds in one single layer.
  3. In a small saucepan, melt the butter and then add the light brown sugar stirring to combine. Bring the mixture to a boil and continue boiling for approximately 3 minutes or until the mixture is deep caramel in color. Pour the boiling mixture (please be careful!) onto the pumpkin seeds and spread to cover evenly.
  4. Bake the pumpkin seeds in a 400 degree oven for 5 minutes. Remove from the oven and sprinkle chocolate chips over the pumpkin seeds. Let the toffee sit for a few minutes to allow the chocolate to melt and then spread evenly over the toffee using an offset spatula or a butter knife. Decorate with sprinkles (if using) on the chocolate and let cool completely.
  5. Once the toffee has cooled break apart into pieces and store in an airtight container.
Nutrition Facts
Chocolate Covered Pumpkin Seed Toffee
Amount Per Serving (0 g)
Calories 207 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 22mg7%
Sodium 14mg1%
Potassium 57mg2%
Carbohydrates 19g6%
Fiber 0g0%
Sugar 18g20%
Protein 2g4%
Vitamin A 270IU5%
Vitamin C 0.2mg0%
Calcium 30mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.