Dark Chocolate Pumpkin Seed Crunch

1. 1

   Preheat oven to 300 degrees.

2. 2

   Measure puffed rice mixture, pumpkin seeds, kosher salt, and cinnamon into a large bowl. Toss well to combine.

3. 3

   Place chocolate chips, maple syrup, vanilla, and coconut oil in a small saucepan.

4. 4

   Melt the chocolate mixture over low heat, stirring constantly, until completely melted and smooth.

5. 5

   Pour the melted chocolate mixture over the puffed rice mixture, scraping out all of the chocolate with a spatula.

6. 6

   Using two spoons or your hands, toss the mixture until all of the puffed rice is coated with chocolate.

7. 7

   Spread mixture in an even layer onto two cookie sheets lined with parchment paper.

8. 8

   Bake for ten minutes, remove the pans from oven, and toss with a spatula.

9. 9

   Return pans to oven, placing on different racks than they had been. Bake another 10-15 minutes more, until mixture is just dry.

10. 10

    Allow mixture to cool and place in an airtight container for up to one week.

* Per serving · 4 servings · Values may vary.

No additional tips available.