Pumpkin Seeds Chocolate Caramel Toffee Brickle

I’m always looking for a new ingredient to add into my cooking recipe for my family. With the holiday season is approaching, I was excited to create something new, healthy and sweet. There’re a good amount of leftover pumpkin seeds from my homemade pumpkin pie a few weeks ago. I think it’s ideal that I can put them in use for creating a fun holiday snack. Pumpkin seeds are so delicious by themselves and very nutritious with many vitamins and minerals like zinc, omega, vitamin K & more. Here I gathered the roasted pumpkin seeds, some toffee bars and some chocolate chips and I have my chocolate caramel toffee brickle recipe. You can have this brickle magic happen, it’s easy and fun to make. They tasted so amazing. Everyone from my family had a hard time to stop eating them. Hope you will join me for some fun holiday cooking. I’m going to make a bounch more of this sweet and savory brickle for my family and friends during the holiday season. They can be a perfect holiday gift too.

• Ingredients: toffee bar (2), salted butter (1/2 cup or 113g), chocolate chips (1/2 cup + 2tbs or 80g +20g), brown sugar (1 cup or 200g), dry crackers (to fill the baking sheet), roasted pumpkin seeds (1lb or 454g)

• Step 1. Lay the dry crackers on the parchment paper over the baking sheet

• Step 2. Make the caramel sauce. Heat the saucepan on a medium-low heat. Melt the butter first and then add in the brown sugar to the pan. Stir the brown sugar mix constantly. Reduce the heat to low to prevent from burning the caramel. It’s ready once the mix starts to thicken.

• Step 3. Pour in the roasted pumpkin seeds, the chocolate chips and the breakdown toffee bits into the caramel sauce. Stir constantly to make sure that the chocolate chips and the toffee bits are melted and mixed with the caramel sauce and the pumpkin seeds. Take the saucepan off the heat and pour everything onto the lineup dry crackers on the baking sheet.

• Step 4. Leave the baking sheet in the fridge for at least 4+ hours or overnight for the most crisp brickle result. For more chocolate taste, you can sprinkle a handful of chocolate chips over the flattened sheet and bring the baking sheet to the oven (350 degree F) for about 1 minute. Take it out before the chocolate chips are about to melt. Let it cool down and bring the baking sheet to the fridge to chill overnight. The brickle sheet is ready next day. Break it down by hands and you got yourself some amazing pumpkin seeds chocolate toffee brickle. Store them in your freezer for months if they can survive your kids.😜