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Author Notes: I absolutely love the flavor of pumpkin and pumpkin spice. All fall long I drink pumpkin spice coffee and treat myself with pumpkin bread and muffins. But despite my love for pumpkin flavors, I'm not a fan of pumpkin pie (mostly the texture). So I came up with this pumpkin bark as a way to indulge my sweet tooth with that great pumpkin spice flavor without having actual pumpkin pie. This would also be good with the addition of pecans or almonds for crunch. - shangrilarcadia
Serves 1.5lbs of bark
- 1/4 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1.5 cups semi-sweet or milk chocolate
- 1 cup white chocolate
- In a small bowl, mix pumpkin pie spice into pumpkin puree. Set aside.
- Prepare a large tray by lining it with wax paper.
- Melt milk (or semi-sweet) chocolate using either a double boiler (preferred) or the microwave. If using microwave, heat in 30 second intervals, stirring every 30 seconds until the chocolate is smooth. Be careful not to overheat.
- Pour the melted chocolate onto the prepared tray and spread it into a thin layer (about ¼ inch thick).
- Melt white chocolate using either a double boiler (preferred) or the microwave. If using microwave, heat in 15 second intervals, stirring every 15 seconds until the chocolate is smooth. Be careful not to overheat (white chocolate is finicky).
- Whisk pumpkin puree into melted white chocolate until thoroughly combined.
- Drop the white chocolate/pumpkin mixture onto the baking sheet by the spoonful. Use a fork or the tip of a knife to swirl the pumpkin mixture into the chocolate
- Place in the refrigerator until the chocolate has set. One set, break bark into small irregular pieces. Store in an airtight container in the refrigerator.
- This recipe was entered in the contest for Your Best Halloween Treat
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