You can’t scroll for 2 minutes on Instagram without finding a Pumpkin dessert recipe, but when I was trying to find something new to make, I looked no further than one of the most inspirational accounts: ZoeBakes. She has THE BEST instastories, where she makes (sometimes) complicated desserts and other recipes look like a breeze.
A couple weeks back she made these no-bake chocolate bars with pepitas (or pumpkin seeds) and given the short ingredient list, and fall flair, I knew they’d be next up on my list.
These bars are rich, and decadent, and the crunch from the feuilletine can not be beat (I promise it’s worth the steep price on amazon).
Please make these immediately — they are anything but your basic fall treat!
In an 8×8 inch square baking dish, line with foil and spread with softened salted butter.
In a bowl over a double boiler melt 12 oz of the dark chocolate. Once melted, remove from heat and stir in the hazelnut spread.
Add the crushed cookies (or feuilletine flakes) and 1 1/2 cups of the pepitas (saving 1/4 cup for later).
Pour the mixture into the prepared dish and press the top flat with foil or plastic wrap.
Refrigerate for at least an hour (overnight is fine too).
In a small saucepan, heat the cream to a simmer. Turn the heat off and add the remaining 4 oz dark chocolate and swirl the pan so the chocolate is submerged.
After 2-3 minutes, gently whisk to combine, and let stand for 5 minutes.
Scratch the refrigerated chocolate with a fork to give the ganache something to stick to. Pour the ganache on top and spread evenly. Bang the pan a few times to smooth out the surface.
Add the remaining 1/4 cup of pepitas over the ganache and sprinkle some flaky sea salt.
Refrigerate to set.
Remove from the fridge about 30 minutes before you’re ready to serve.
Slice with a sharp knife (a cup of hot water for the knife will help!) and serve the bars at room temperature.
Adapted from: Zoe Bakes
Makes: 3 dozen bars
Prep: 70 minutes, Cook: 5 minutes, Total: 75 minutes
- 1 tablespoon salted butter, softened
- 16 oz dark chocolate, finely chopped, divided
- 12 oz chocolate hazelnut spread
- 4.41 oz (1 box) Gavottes Crepe Dentelle Cookies (crushed) or 2 cups Feuilletine Flakes
- 1 3/4 cups roasted, salted pepita (pumpkin) seeds, divided
- 4 oz heavy cream
- Flaky sea salt
In an 8×8 inch square baking dish, line with foil and spread with softened salted butter.
In a bowl over a double boiler melt 12 oz of the dark chocolate. Once melted, remove from heat and stir in the hazelnut spread.
Add the crushed cookies (or feuilletine flakes) and 1 1/2 cups of the pepitas (saving 1/4 cup for later).
Pour the mixture into the prepared dish and press the top flat with foil or plastic wrap.
Refrigerate for at least an hour (overnight is fine too).
In a small saucepan, heat the cream to a simmer. Turn the heat off and add the remaining 4 oz dark chocolate and swirl the pan so the chocolate is submerged.
After 2-3 minutes, gently whisk to combine, and let stand for 5 minutes.
Scratch the refrigerated chocolate with a fork to give the ganache something to stick to. Pour the ganache on top and spread evenly. Bang the pan a few times to smooth out the surface.
Add the remaining 1/4 cup of pepitas over the ganache and sprinkle some flaky sea salt.
Refrigerate to set.
Remove from the fridge about 30 minutes before you’re ready to serve.
Slice with a sharp knife (a cup of hot water for the knife will help!) and serve the bars at room temperature.
Crunchy Salty Sweet 