Quantcast

Socialize

FacebookTwitter

Pumpkin Spice Bark

This super-sweet confection is almost a cross between fudge and bark, with a texture on the pumpkin layer that remains slightly chewy.
By Dianna Muscari
Pumpkin Spice Bark

Pumpkin Spice Bark
 
Prep Time
Total Time
 
This super-sweet confection is almost a cross between fudge and bark, with a texture on the pumpkin layer that remains slightly chewy.
Author:
Recipe Type: Dessert
Ingredients
  • 1 {12 oz.} bag white chocolate chips — I like Nestle Premier White Morsels for this
  • 2 tablespoons pumpkin puree
  • ¼ teaspoon pumpkin spice
  • ½ teaspoon instant espresso powder
Instructions
  1. Line a cookie sheet with a silicone baking mat. {I’m not sure of another method to do this without it sticking… I haven’t tried it with foil, but it would probably work.} Place in freezer until ready to use.
  2. Make double-boiler by placing heat-proof bowl over a saucepan with simmering water. Make sure the bottom of the bowl doesn’t touch the water. Place white chocolate chips in the bowl and stir until melted and smooth. {You can probably do this in the microwave, too, but white chocolate is notorious for scorching and seizing, so be super careful!}
  3. Once melted, transfer half of the melted chocolate to another bowl. Working quickly, stir in pumpkin spice and puree. Mix until fully incorporated. {I did it a little at a time to make sure the chocolate didn’t seize up. It worked. The mixture will get a little harder as you mix in more melted chocolate.}
  4. Remove lined cookie sheet from the freezer and pour pumpkin layer onto the center of the mat. Using an offset spatula or a silicone spatula, quickly spread the mixture into a thin layer.
  5. Return to freezer and allow to solidify for about 10 minutes.
  6. Meanwhile, set aside a few tablespoons of melted white chocolate. Add instant espresso powder to the remaining melted chocolate and stir until well incorporated. {In my experience, the little granules never fully dissolve. That’s ok. It’ll still taste good.
  7. When the pumpkin layer is somewhat solid, remove from the freezer. Pour the coffee layer over top of the pumpkin layer and smooth evenly over top.
  8. Again, return to the freezer for another 10-15 minutes or until solid.
  9. Once it is cold, you will be able to peel it from the mat as one solid piece. I flipped mine over and drizzled it with reserved white chocolate just to make it pretty. This is totally optional. If you decide to do the same, return it to the freezer for a few minutes after drizzling to let the final white chocolate set.
  10. Remove from freezer and break into pieces. The bark will begin to soften a bit as it comes to room temperature, so keep it refrigerated and serve right before eating.
Dianna Muscari

Dianna Muscari

Dianna Muscari blogs about her cooking and antics on The Kitchen Prep. A self-taught cook and baker, Dianna shares with her readers the messes and successes she encounters in the kitchen. Along with her recipes - which range from healthy to hearty to downright decadent - Dianna shares anecdotes about life, marriage, travel, and living in Florida. Her conversational writing style draws you into her kitchen for a meal and a laugh as she navigates through life one recipe at a time.

More Posts - Website - Twitter - Facebook

Originally Published: October 1, 2013

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate Recipe: