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Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
20
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, lightly toast the pumpkin seeds over medium-low heat, stirring frequently, for about 10 minutes. Let cool.

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  • In a microwavable bowl, melt the chocolate in a microwave oven at 50 percent power, stirring at 30-second intervals until just melted, about 3 minutes. Stir in the chili powder, then 1-3/4 cups of the toasted pumpkin seeds until evenly coated.

  • Spread the chocolate mixture on a wax paperlined baking sheet in an even 1/4-inch-thick layer. Sprinkle on the remaining toasted pumpkin seeds. Refrigerate the chocolate until set, about 30 minutes, then break into pieces.

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