Pumpkin Spice Chocolate Bark

 

This pumpkin spice bark would be a great addition to your Thanksgiving spread!  I love to have snacks and appetizers out when guests arrive and its nice to have something sweet and salty!  Place alongside a bowl of salty mixed nuts and you are good to go. 

 

I actually used the bark as a garnish in pumpkin cupcakes with cream cheese frosting for a co-workers birthday -- they were a hit and the bark made for such a nice presentation.

 

My favorite thing about bark is how quickly it comes together.  Its nice to have a few easier cookie and candy recipes to include in your holiday cookie tray!  The key is not to burn the chocolate and move quickly to spread an even layer of chocolate and get those toppers secured in the chocolate.  My all-time favorite bark recipe is double chocolate salted peanut bark.

 

Pumpkin Spice Bark
Source:  inspired by Minimalist Baker
Serves:  8-10 people

Ingredients
1/4 cup raw pumpkin seeds
1/4 cup raw pecans, roughly chopped
1/2 Tablespoon butter
1 Tablespoon brown sugar
Pinch of salt (about 1/8 teaspoon)
1 1/4 cup high quality dark chocolate chips
2 cups high quality white chocolate chips
1 1/2 teaspoons pumpkin pie spice
1/4 cup dried cranberries

Directions

Begin by caramelizing raw nuts -- melt butter in a skillet over low to medium heat.  Add pumpkin seeds and pecans and saute for about 2 minutes.  Add brown sugar and salt and saute for 2 more minutes.  Spread evenly on parchment paper to allow to cool.

 

Line baking sheet with parchment paper and set aside.

 

In the microwave or over a double boiler, melt the dark chocolate, stirring occasionally (approximately every 15 seconds). Once melted, pour over a cookie sheet and spread until even – this will be a thin layer.  Place pan in freezer to harden for at least 10-15 minutes.

 

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 caramelized nuts and dried cranberries.

 

Pop in freezer for another 10-15 minutes.  Once cool, break into pieces and store in an airtight container. Refrigerate to keep fresh for longer.