Ingredients

• 12-oz. semisweet chocolate, melted
• 12-oz. white chocolate, melted
• 3-T. pepitas (pumpkin seeds)
• Orange & yellow mini M & M’s
• Orange & yellow nonpareils

Directions

• Line a large baking sheet with parchment paper. Pour melted semisweet chocolate onto parchment and spread into a 9 x 12 inch rectangle about ¼ inch thick; refrigerate until hardened, about 20 minutes.
• Pour melted white chocolate onto the semisweet layer and quickly spread
  evenly. Immediately sprinkle surface with pumpkin seeds, mini M & M’s
  and nonpareils.
• Chill and break into pieces.

Makes 1 ½ lbs. of candy.