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.
Pumpkin Bark
Ingredients
- 1 1/4 cup high-quality semisweet or dark chocolate chips (dairy-free for vegan)
- 2 heaping cups high-quality white chocolate (dairy-free for vegan)
- 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
- 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.
- Place pan in freezer to harden for at least 10-15 minutes.
- 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.
- 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.
- Quickly sprinkle on almonds, pumpkin seeds and cranberries. Pop in freezer for another 10-15 minutes.
- Then break into pieces and store in an airtight container or bag. Refrigerate to keep fresh for longer.
Bitsey says
I haven’t made this yet but have all my ingredients ready. I can’t wait! I was thinking that instead of sprinkling the almonds, cranberries and pumpkin seeds OVER the white chocolate, I would add these ingredients INTO the melted chocolate while it’s still hot, then spread it over the dark chocolate. I have arthritis in my hands and this would be easier for me. What do you think?
That should work! Let us know how it goes!
Amber says
Just to clarify, You can pour the chocolate directly onto the cookie sheet without greasing it first or using wax paper? I’m worried of it sticking. Thanks!
Yep!
Mariam says
Do you have a way to include pumpkin purée without white chocolate?
We haven’t tried, but if you experiment with this recipe, report back!
Melissa says
I made this for an office party and everyone – including myself – loved it! Delicious recipe, so easy to make…I’ve already had co-workers request the recipe ;)
Yay! So glad everyone enjoyed it, Melissa! xo
Stephanie 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
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!)
Hillary | Nutrition Nut on the Run says
lovely!!
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.
Sarah says
This looks so delicious!
Bethany says
This looks AMAZING! :-) I can’t wait to give this a whirl!
Heather says
LOVE that you added pumpkin spice to the white chocolate – sheer brillance!
Deb 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!
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. :)
Jessica@AKitchenAddiction says
This sounds fantastic! I love these flavors!