My kids always ask me if we can roast the seeds from inside of a pumpkin. This year I saved them and decided to try out Chocolate Covered Roasted Pumpkin Seeds. I am pleased how they turned out!
First you wash & dry your pumpkin seeds. Hint: Blow dry them!
Lightly coat them with some vegetable oil, butter, or cooking spray and then sprinkle with some sea salt. Spread them out on a cookie sheet.
Roast in a 350 degree oven for about 20 minutes, stirring every 5 minutes.
Remove from oven and let cool on the pan while you prep the chocolate.
Melt half a bag of chocolate chips in the microwave on 50% for 30 second increments until melted. Add the seeds to the chocolate and stir to coat.
Spread the seeds on a lined sheet (I used cookie liners) and refrigerate for 30+ minutes.
My kids just *LOVED* them. I did mine with sugar-free chocolate chip to cut down on carbs. I used the whole bag but I would recommend less. Mine came out more like bark, but still yummy!