1 1/2cuproasted pumpkin seeds, or more depending on preference
Cover a cookie tray with wax paper.
Using a double broiler, melt the dark chocolate chips until completely smooth (see notes below).
Fold in the roasted pumpkin seeds.
Poor the mixture out onto the wax paper.
Gently tap the tray on the countertop to even out the thickness of the mixture.
Refrigerate for about an hour until completely firm. Peel from the wax paper and break apart into pieces. Store in a cool, dry place.
To Setup A Double Broiler:
Find one medium-size pot and a metal bowl. The size of these two items should be such that when the metal bowl is placed on top of the pot, the two are nested together.
Add about 2 inches of water to a saucepan and simmer on low-medium heat.
Add the chocolate chips to another metal bowl.
Set the bowl on top of the pot with the simmering water so that the two pieces nest together. Note that the bottom of the metal bowl should not be touching the simmering water when nested together. If this happens, remove some of the water.
The steam from the simmering water is being used to heat up the chocolate chips
Stir frequently until the chocolate chips are completely melted.