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    You are in: Home / Recipes / Aztec Chocolate Bark Recipe
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    Aztec Chocolate Bark

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Nancy's Pantry's Note:

    Found this recipe on the net. Haven't tried it yet, but I plan to make it during the holidays. I like the idea of adding a spicy "kick" to the chocolate bark.

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    Ingredients:

    Yield:

    tray

    Units: US | Metric

    Directions:

    1. 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. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Aztec Chocolate Bark

    Serving Size: 1 (408 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2076.9
     
    Calories from Fat 1889
    90%
    Total Fat 209.9 g
    323%
    Saturated Fat 115.7 g
    578%
    Cholesterol 0.0 mg
    0%
    Sodium 119.7 mg
    4%
    Total Carbohydrate 111.2 g
    37%
    Dietary Fiber 62.2 g
    248%
    Sugars 4.2 g
    16%
    Protein 63.7 g
    127%

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