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On a baking sheet toast pumpkin seeds at 350 degrees for 4 minutes.
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Cool.
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Melt chocolate.
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Add spices and more than half of the pumpkin seeds.
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Stir to incorporate the spices.
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Spread chocolate on wax paper.
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Lightly press the left over pumpkin seeds and sprinkle ancho chile for color.
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Freeze for 5 minutes or until chocolate sets.
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Break into pieces.
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Serve.
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Store in fridge.