Pumpkin Bark

You guys, I simply couldn’t resist.

With fall officially upon us, there’s simply not much I can do in the way of restraining my pumpkin fever. And this recipe is one of my favorite creations thus far.

It’s a two-layer bark: dark chocolate on bottom and white chocolate infused with pumpkin pie spice on top. The sprinkles? Almonds, pumpkin seeds and dried cranberries. How very delectable and healthy.

The flavor combination is exquisite. Plenty of decadence from the dark chocolate, a sweet yet spicy addition from the pumpkin-infused white chocolate, and lots of irresistible crunch from the fruit and nuts.

I took this batch into friends at work and several have already pestered me for the recipe. One even said she’d pay for it! Well well, adoring public, here it is. Pumpkin bark, and it doesn’t get much easier or more delicious.

4.5 from 2 reviews
Pumpkin Bark
 
Prep time
Cook time
Total time
 
A two layer bark featuring dark and white chocolate with plenty of crunch from almonds and pumpkin sweets and a sweet touch from dried cranberries.
Author:
Recipe type: Dessert
Serves: 8-10
Ingredients
  • 1 1/4 cup high quality semisweet or dark chocolate chips
  • 2 heaping cups high quality white chocolate
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 cup dried cranberries
  • 1/4 cup raw or roasted pumpkin seeds
  • 1/4 cup raw almonds
Instructions
  1. In the microwave or over a double boiler, melt the dark chocolate, stirring occasionally. Once melted, pour over a cookie sheet and spread until even - should be a fairly thin layer.
  2. Place pan in freezer to harden for at least 10-15 minutes.
  3. Rinse your bowl clean and melt the white chocolate chips, stirring occasionally. Once melted, remove from heat and add pumpkin pie spice. Stir until thoroughly mixed.
  4. Remove pan from freezer and pour white chocolate over the top of the dark chocolate, moving quickly to spread it carefully in an even layer directly on top. Get the edges as close to lined up as possible.
  5. Quickly sprinkle on almonds, pumpkin seeds and cranberries. Pop in freezer for another 10-15 minutes.
  6. Then break into pieces and store in an airtight container or bag. Refrigerate to keep fresh for longer.
Nutrition Information
Serving size: Yields 20 large pieces; per piece: Calories: 178 Fat: 10 g Saturated fat: 6 g Carbohydrates: 19 g Sugar: 18 g Sodium: 16 mg Fiber: 1 g Protein: 1.7 g

Share on Facebook143Tweet about this on Twitter10Share on Google+0Pin on Pinterest4,216Email this to someone

Want more delicious recipes straight to your inbox?

Comments

  1. Emily says

    I saw this yesterday and couldn’t get it out of my head, so I made it last night. It was amazing! Thanks for the fall goodness. :)

  2. says

    Oh my goodness, what a luscious fall recipe! I am going to a dinner party and have been looking for a special dessert I could make ahead and would store well. Your recipe is just perfect!

  3. Lindsay says

    I made this tonight. I had trouble when I broke it apart as the dark chocolate separated from the white chocolate. The pumpkin pie spice in the white chocolate was fabulous. If (when) I make it again, I think I would only use white chocolate.

  4. Eliza says

    Made this as a present last week for my work and apart from not tasting the pumpkin spice mix too strongly… they tasted divine! (And went down so well with everyone else too- Bonus points!)

  5. says

    Just shared this fantastic recipe on my blog in honor of Canadian Thanksgiving. Thanks for the great idea! I’m thinking of pulling it out again at Christmas time, and switching it up with “gingerbread spices” (since it’s already got the red, white and green color scheme!)

    Cheers, Stephanie

Leave A Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: