Ingredients
Scale
- 20 oz high-quality white chocolate chips or chopped white chocolate
- 3 tablespoons pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- Pinch of salt
- ½ cup toasted pumpkin seeds (pepitas)
- ½ cup chopped pecans or walnuts
- 2 tablespoons mini marshmallows (optional)
- 1 tablespoon orange zest (optional)
Instructions
- Line a 9×13 inch baking sheet with parchment paper, leaving some overhang for easy removal.
- Place white chocolate in a large microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until completely smooth and melted.
- Add pumpkin puree, vanilla extract, and all spices to the melted chocolate. Stir until completely combined and the mixture is smooth.
- Pour the mixture onto the prepared baking sheet. Use an offset spatula to spread it evenly to about ¼ inch thickness.
- Immediately sprinkle the toasted pumpkin seeds, chopped nuts, mini marshmallows, and orange zest evenly over the surface. Gently press the toppings into the chocolate with your hands or the back of a spoon.
- Refrigerate for at least 2 hours or until completely set and firm to the touch.
- Once set, lift the bark from the pan using the parchment paper overhang. Place on a cutting board and use a sharp knife to break or cut into irregular pieces.
- Store in an airtight container in the refrigerator for up to one week. Let pieces come to room temperature for 5-10 minutes before serving for the best texture.
- Prep Time: 15 minutes
