Spicy Chocolate Seed Bark

Directions

1. Line a 15x10x1-in. pan with parchment; set aside.
2. In a double boiler or metal bowl over hot water, melt chocolate until 2/3 chips are melted. Remove from heat; stir until smooth. Stir in 1/4 cup raisins, tortilla chips, 2 tablespoons salted pumpkin seeds, 1 tablespoon sesame seeds, cinnamon, ancho chile, and 1/8 teaspoon pepper flakes. Spread into prepared pan; top with remaining ingredients (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.