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- 2 cups white chocolate chips - 1 cup pumpkin puree (not pumpkin pie filling) - 1 tablespoon pumpkin spice blend The main ingredients create a sweet and creamy base for the bark. White chocolate chips melt smoothly, giving the bark its rich texture. Pumpkin puree adds a warm flavor, while the pumpkin spice blend brings in cozy notes of cinnamon, nutmeg, and ginger. This mix makes every bite feel like fall. - ½ cup chopped pecans (or walnuts) - ¼ cup dried cranberries (optional) Add-ins make your bark even better! Chopped pecans or walnuts add crunch and nutty flavor. Dried cranberries lend a touch of sweetness and a pop of color. You can choose to add them or leave them out, depending on your taste. - 1 teaspoon vanilla extract - Sea salt for sprinkling Vanilla extract boosts the flavor of the white chocolate. Just a teaspoon gives it a lovely depth. A sprinkle of sea salt on top balances the sweetness. This contrast makes each piece even more enjoyable. - Line a baking sheet with parchment paper. - Measure and gather your ingredients. Start by laying down parchment paper on your baking sheet. This helps the bark come off easily. Next, grab your ingredients: white chocolate chips, pumpkin puree, pumpkin spice blend, vanilla extract, chopped pecans, and dried cranberries. Make sure everything is ready for quick mixing. - Microwave white chocolate chips. - Stir until smooth. Put the white chocolate chips in a microwave-safe bowl. Heat them in the microwave for 30 seconds. Take them out and stir. Repeat this until the chocolate is smooth, which takes about 1 to 2 minutes. Be careful not to overheat; we want it creamy! - Combine pumpkin puree and spices. - Fold in nuts and cranberries. After melting, add the pumpkin puree, pumpkin spice blend, and vanilla extract to the bowl. Stir well until it becomes creamy and all the flavors mix. Then, gently fold in the chopped pecans and cranberries. This adds a nice crunch and a bit of sweetness. - Chill the bark until set. - Break into pieces for serving. Now, pour your mixture onto the prepared baking sheet. Use a spatula to spread it evenly, about a quarter-inch thick. Sprinkle a pinch of sea salt on top for a sweet and salty touch. Place the baking sheet in the fridge for about 1 to 2 hours. Once set, take it out and break it into irregular pieces. Enjoy your Pumpkin Spice White Chocolate Bark! To melt white chocolate, be careful not to overheat it. Heat in short bursts. I suggest microwaving in 30-second intervals. Stir after each interval. This prevents burning. If you prefer, you can use a double boiler. Place a heat-safe bowl over simmering water. Stir until smooth while it melts. You can add more spices to boost flavor. Try cinnamon or nutmeg for warmth. You can also mix in a bit of ginger for a kick. Want a fancier look? Drizzle melted dark chocolate on top. It adds flavor and a beautiful finish. Serve the bark on a festive platter. Arrange the pieces in a fun way. For a pop of color, sprinkle some pumpkin spice on top. You can also use edible flowers or extra nuts for garnish. These simple touches make your treat stand out. {{image_2}} You can change the flavor of pumpkin spice white chocolate bark in fun ways. - Dark chocolate version: Swap white chocolate chips for dark chocolate chips. This gives a rich taste and a nice contrast to the pumpkin flavor. - Adding different nuts: Try using almonds or hazelnuts instead of pecans or walnuts. Each nut adds its own unique crunch and flavor. You can make this bark fit many diets with a few tweaks. - Vegan alternatives for white chocolate: Use vegan white chocolate chips. They melt well and keep the treat dairy-free. - Gluten-free options: This recipe is gluten-free if you check your chocolate brands. Most white chocolate is gluten-free, but always double-check! You can also adjust this treat based on the season. - Christmas spice bark version: Add cinnamon and nutmeg for a holiday twist. You could even mix in some crushed peppermint candies for a festive look. - Halloween candy add-ins: Fold in mini candy corn or chocolate-covered pretzels for a spooky treat. Kids will love the extra fun! To keep your pumpkin spice white chocolate bark fresh, store it in an airtight container. This helps prevent moisture and keeps it tasty. Place a sheet of parchment paper between layers if you stack the bark. This will keep the pieces separate and avoid sticking. The best temperature for storage is at room temperature, around 68°F to 72°F. If your kitchen is warm, consider placing it in a cool pantry. Avoid direct sunlight, as it can melt the chocolate. Your bark lasts about two weeks when stored in the fridge. Just seal it well in an airtight container to keep it fresh and tasty. If you want to keep it longer, freezing is a great option. You can freeze pumpkin spice white chocolate bark for up to three months. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. When you're ready to enjoy it, let it thaw at room temperature for about 30 minutes before serving. To make this sweet treat, follow these simple steps: 1. Line a baking sheet with parchment paper. 2. Melt 2 cups of white chocolate chips in the microwave. Use 30-second bursts and stir until smooth. 3. Mix in 1 cup of pumpkin puree, 1 tablespoon of pumpkin spice blend, and 1 teaspoon of vanilla extract. Stir until creamy. 4. Fold in ½ cup of chopped pecans and ¼ cup of dried cranberries, if using. 5. Spread the mix onto the lined baking sheet in an even layer, about ¼ inch thick. 6. Sprinkle a pinch of sea salt on top for a flavor boost. 7. Chill in the refrigerator for 1-2 hours until firm. 8. Break into pieces and enjoy! If you need an alternative, consider using: - Milk chocolate chips for a sweeter taste. - Dark chocolate chips for a richer flavor. - Vegan white chocolate for a plant-based option. These choices change the taste but keep the fun! You can tell the bark is set by checking its firmness. It should feel solid and not sticky. If you press gently, it should not leave a dent. The edges may also look a bit dry. This means it is ready to break apart. Yes, you can prep this bark ahead of time! Make it up to a week in advance. Just store it in an airtight container in the fridge. If you want to keep it longer, freeze the pieces in a sealed bag. Just let it thaw in the fridge before serving. This blog post shared a simple recipe for Pumpkin Spice White Chocolate Bark. We covered essential ingredients like white chocolate chips and pumpkin puree. I provided step-by-step instructions for preparation, mixing, and chilling. Tips helped ensure perfect results, while variations and dietary adaptations offered creative twists. Keep these ideas in mind for your baking adventures. Enjoy making and sharing this festive treat!

Pumpkin Spice White Chocolate Bark

A delightful fall treat combining white chocolate, pumpkin puree, and spices, topped with nuts and cranberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 200 kcal

Ingredients
  

  • 2 cups white chocolate chips
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 tablespoon pumpkin spice blend
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans (or walnuts)
  • ¼ cup dried cranberries (optional)
  • to taste pinch sea salt for sprinkling

Instructions
 

  • Prepare the Baking Sheet: Line a baking sheet with parchment paper, ensuring it covers the entire surface for easy removal later.
  • Melt the White Chocolate: In a microwave-safe bowl, add the white chocolate chips. Microwave on high in 30-second intervals, stirring after each, until fully melted and smooth (about 1-2 minutes total).
  • Mix Pumpkin Spice: Once melted, add the pumpkin puree, pumpkin spice blend, and vanilla extract to the bowl of white chocolate. Stir until completely combined and creamy.
  • Add Nuts and Cranberries: Gently fold in the chopped pecans and dried cranberries, making sure they are evenly distributed throughout the mixture.
  • Spread on Baking Sheet: Pour the mixture onto the prepared baking sheet and use a spatula to spread it into an even layer, about ¼ inch thick.
  • Sprinkle with Sea Salt: Finish by lightly sprinkling a pinch of sea salt over the top for a delightful contrast to the sweetness.
  • Chill: Place the baking sheet in the refrigerator for about 1-2 hours, or until the bark is fully set and firm to the touch.
  • Break into Pieces: Once set, remove the bark from the parchment paper and break it into irregular pieces for a rustic look.

Notes

Arrange the bark pieces on a festive platter and garnish with a sprinkle of pumpkin spice for an eye-catching fall treat.
Keyword bark, chocolate, dessert, fall, pumpkin