Pieces of homemade Pumpkin Bark on a baking sheet
4.67 from 3 votes

Pumpkin Bark

A 2-layer bark featuring dark and white chocolate with plenty of crunch from almonds and pumpkin sweets and a sweet touch from dried cranberries.
Author: Minimalist Baker
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 10 (pieces)
Category: Dessert
Cuisine: Gluten-Free, Vegan (optional), Vegetarian
Freezer Friendly 1 month
Does it keep? 1-2 Weeks


  • 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


  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 is a rough estimate.

Nutrition Per Serving (1 of 10 pieces)