Dark Chocolate Pumpkin Spice Bark
Prep Time
Cook Time
Total Time
Author: Talia
Yield: 3 dozen pieces
Ingredients
- 1¼ cup dark chocolate (chips or a bar, broken up)
- 1½ cups white chocolate (chips or a bar, broken up)
- 1 teaspoon pumpkin pie spice
- ¼ cup pumpkin seeds
- ¼ cup whole almonds, roughly chopped (or sliced almonds)
Instructions
- Line a 9x13" cookie sheet with parchment paper.
- Melt dark chocolate in a microwave or over a double boiler, and then pour onto cookie sheet. Spread until even; there should be a thin layer of chocolate, though it doesn't have to touch the sides.
- Put the cookie sheet in the freezer for at least 10 minutes to harden.
- Melt white chocolate in a microwave or over a double boiler. Remove from heat and stir in the pumpkin pie spice. Pour over the dark chocolate layer and spread evenly. Be sure to work quickly - the frozen dark chocolate will start to melt and the white chocolate will start to harden.
- Sprinkle the pumpkin seeds and almonds on top, pressing into the chocolate gently with your fingers to ensure it sticks.
- Put in the freezer for another 10 minutes or so. Once hardened, break the chocolate into pieces and store in the refrigerator.
Notes / Variations
For a festive twist, add ¼ cup of dried cranberries. If desired, substitute ½ teaspoon cinnamon for the pumpkin pie spice or omit altogether.
Recipe from: Pumpkin Bark | Minimalist Baker
Recipe from: Pumpkin Bark | Minimalist Baker
Nutrition Information
Serving Size: 1 piece Calories: 80 Fat: 4.7g Saturated Fat: 2.6g Carbohydrates: 10.2g Sugar: 9.3g Protein: 1.4g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/dark-chocolate-pumpkin-spice-bark/