thaw each bite for about 10 minutes before eating.
*to toast the pumpkin seeds, place a skillet on the stove over medium-high heat. watch the seeds carefully and toss with a wooden spoon. when the seeds begin to pop and brown, they are ready. remove them from the skillet to keep them from burning. **i used natural, crunchy peanut butter (no added salt or sugar), but another unsalted nut butter will work as well. 