Aztec Chocolate Bark

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1/2 cup pumpkin seeds, hulled, and unsalted
• 1/4 teaspoon cayenne pepper
• 3/4 teaspoon cinnamon
• 3/4 teaspoon dried ancho chile powder
• 12 ounces chocolate (bitter or semi-sweet- i like to use dark chocolate chips)

Recipe

• 1 place the pumpkin seeds in a skillet over medium-low heat. toast the pumpkin seeds for about 5 minutes, they'll pop and jump a bit as they release their oils and moisture. allow to cool.
• 2 melt the chocolate according to manufacturer's directions. once melted, add the cinnamon, cayenne pepper, ancho chili powder, and most of the pumpkin seeds saving some to decorate the top with.
• 3 spread onto a flat baking plan lined with a silpat or wax paper. sprinkle over and press into the chocolate the last few pumpkin seeds and sprinkle on a dash more of the spices for color and taste (if you are daring). place in the freezer for 5 minutes or until hardened. break into pieces and serve or store in the fridge in an airtight container. best consumed in one or two days.