Now that fall is officially here, there’s not much I can do about my pumpkin fever. This recipe is my favorite so far.
This is a two-layer chocolate bark: dark chocolate at the bottom and white chocolate with pumpkin pie spices on top. The sprinkles are almonds, pumpkin seeds, and dried cranberries. How very delectable and healthy!
The combination of flavors is superb. The dark chocolate is decadent, the white chocolate with pumpkin infusions is sweet and spicy, and the fruits and nuts add a crunch.
I brought this batch to work with me, and several people have asked for the recipe. One woman even offered to pay for it. Here it is, public adoring! It doesn’t get easier or more delicious than this pumpkin bark.
Ingredients
- 1 1/4 cups high-quality dark or semisweet chocolate chips (dairy-free for vegans)
- Two cups of high-quality, dairy-free white chocolate
- Pumpkin pie spice 1 1/2 teaspoons
- 1/4 cup dried cranberries
- 1/4 cup raw pumpkin seeds or roasted pumpkin seeds
- 1/4 cup raw almonds
Instructions
- Melt the dark chocolate in the microwave or on a double boiler. Stir occasionally. Pour the melted chocolate over a cookie tray and spread it evenly.
- Place the pan in the freezer for 10-15 minutes to allow it to harden.
- Melt the white chips in your bowl, stirring occasionally. Once the chocolate chips are melted, remove them from the heat and stir in pumpkin pie spice. Stir until well combined.
- Spread evenly and quickly the white chocolate on top of the dark. The edges should be as straight as possible.
- Sprinkle on the almonds, pumpkin seeds, and cranberries. Put in the freezer again for 10-15 minutes.
- Break into pieces, and then store in an airtight bag or container. Refrigerate the food to prolong its shelf life.
