Day 14: Pumpkin Pie Bark

Peppermint bark is one of my favorite things about Christmas time. Yes, that double-take you just did is correct. It said peppermint bark and Christmas. This is the first time I've started a post with an ingredient that is not pumpkin and a season that is not Fall in days...14 to be exact.  But yes, it is the wrong season for peppermint bark. And nothing sounds more revolting than the combination of peppermint and pumpkin together (can anyone prove me wrong on this one?). It is however, my love of peppermint bark that made me seek out an Autumn option. I stumbled on pumpkin bark and was immediately intrigued. The first recipe I found seemed to use pumpkin flavored candy oil instead of real pumpkin, which I wasn't sold on. So I turned to Google and found more pumpkin bark recipes than I could ever need. I just randomly picked one (not something I would normally do) and to be honest it turned out great. Pumpkin and white chocolate seem made for each other. I can't understand why I've never tried this wonderful combination before. Let us know what you think!



Pumpkin Pie Bark

  • 1 bag of chocolate chips

  • 1 bag of white chocolate chips

  • 1/2 cup of pumpkin puree

  • 1 1/2 teaspoons pumpkin pie seasoning

  • I also added pepitas (pumpkin seeds) and cranberries


Line a 9 x 13 baking tray with parchment paper or wax paper. Melt chocolate chips over a double boiler and pour into lined baking tray. Wash out double boiler and melt white chocolate chips with pumpkin puree and pumpkin pie spice in the double boiler. Pour over the chocolate in the baking tray. Swirl with fork to get marbling texture. Add toppings like walnuts, pecans, pumpkin seeds, cranberries, marshmallows, etc. Refridgerate for 3 hours or until ready to serve. You can break into pieces or cut with a knife.

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