Total Time
Prep 20 mins
Cook 30 mins

Found recipe in Rachel Ray's magazine. Very easy to make and very good. The cayenne pepper really brings out the flavor of the chocolate. I buy bittersweet chocolate and pumpkin seeds (pepitas) at Trader Joe's at very reasonable prices. Number of serving is approximate--depends on how big of pieces you break it into.


  1. In a large skillet over medium heat, lightly toast pepitas for 10 minutes stirring frequently. Let cool.
  2. Melt chocolate in double boiler, stirring until melted. Chocolate can also be melted in microwave at 50% power until just melted. (stir every 30 seconds).
  3. Stir 1 3/4 cup pepitas and cayenne pepper into melted chocolate.
  4. Spread chocolate mixture on wax paper lined baking sheet in 1/4 inch layer.
  5. Sprinkle remaining pepitas on top.
  6. Refrigerate until set. (approx 30 minutes).
  7. Break into pieces.
  8. Store in refrigerator.
Most Helpful

oh yum! this turned out so good! And it's easy to make, as well. You really can't beat that. I also added some cinnamon to it as well as coconut to half. This will be made again for sure. Thanks for posting.

VegSocialWorker August 09, 2009

Oh so yummy! I love the light crunch of the pumpkin seeds, and of course I love bittersweet chocolate! Thank you! Made for the Best of 2008 Cookbook tag.

Sharon123 March 03, 2009

Simple and delicious. I already had a bunch of pepitas on hand and was looking for ways to use them, and this is a great way! I followed the directions, microwaveing my chocolate, as I have no double boiler. Thanks for sharing!

Starrynews December 18, 2008