This is one of may favorite Recipes.

Ingredients
1/2 cup of hulled, unsalted pumpkin seeds
1/4 teaspoon of cayenne pepper, plus a dash extra
3/4 teaspoon of cinnamon, plus a dash extra
3/4 teaspoon of ancho chili powder, plus a dash extra
12 oz. of bitter or semi-sweet chocolate
Method
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 the 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 pan lined with a aluminum foil. 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. Place in the freezer for 20 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.

hey,..where you` been hiding ,..

New this, recently single, just found this forum, Cooking is a passion of mine so I figured this would be a great place to start, talk, and share some recipes.

well cooking is not a big fav of mine,.. but I love good stories,..

sounds TOO HOT for me but for Peeps who like HOT, ENJOY...

Its not really that hot, if you take into account the quantities its pretty tame, myself I double the cayenne pepper because I do like it hot, the heat only comes after the sweet ends, ancho chili power does not have a lot of heat its the cayenne pepper that adds all the heat, try cutting that in half and it is tame enough for anyone.

~R