Melt the chocolate (in a water bath or in the oven). Mix in chopped pumpkin seeds and form small heaps from the mass on an oiled baking tray or one lined with baking parchment.
Preparation Tip:
If you replace part of the pumpkin seeds with crushed popcorn or cornflakes, the consistency will be slightly softer. The pumpkin seeds can also be completely replaced by popcorn or cornflakes (120 g), as well as almond slivers or coarsely chopped nuts (350 g).
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