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- 2 cups dark chocolate chips - 1 cup white chocolate chips - 1 cup pumpkin puree For this delightful treat, we start with dark chocolate chips. They give a rich base. Next, we use white chocolate chips. They add sweetness and creaminess. Lastly, we have pumpkin puree. It brings that classic fall flavor. - 1 teaspoon pumpkin spice - 1/2 teaspoon vanilla extract Pumpkin spice is key for that warm, cozy taste. It blends perfectly with the chocolate. We also add vanilla extract. It enhances the flavors and makes everything taste better. - 1/4 cup chopped pecans or walnuts - 1/4 cup mini marshmallows - Sea salt for garnish For extra crunch, consider adding chopped pecans or walnuts. They give a nice bite. Mini marshmallows can add a fun, chewy texture. Lastly, sprinkle a bit of sea salt on top. It balances the sweetness and adds a nice touch. Start by getting a baking sheet. Line it with parchment paper. Make sure the paper hangs over the edges. This helps with easy removal later. Grab a microwave-safe bowl. Add the dark chocolate chips. Heat in the microwave for 30 seconds. Stir the chocolate. Repeat this until it is smooth and melted. In another bowl, mix white chocolate chips and pumpkin puree. Add the pumpkin spice and vanilla extract. Melt this mix in the microwave, just like you did with the dark chocolate. Stir until it is smooth. Take the melted dark chocolate and pour it onto the baking sheet. Spread it evenly with a spatula. Let it cool in the fridge for about 10-15 minutes. Once it firms up a bit, pour the pumpkin spice layer on top. Use the spatula to spread it evenly. This is where it gets fun! Sprinkle chopped pecans or walnuts on top. If you like, add mini marshmallows too. Press them down gently into the chocolate so they stick. Now, you need to let the bark set. Put the baking sheet back in the fridge. Leave it there for 30-45 minutes. This helps the chocolate firm up nicely. Once it’s set, use the parchment paper to lift it out. Break it into pieces and enjoy! Refrigeration is key for the right texture. After spreading the dark chocolate, chill it for 10-15 minutes. This helps it firm up before adding the pumpkin layer. If you skip this step, the layers may mix. To ensure a smooth layer, use an offset spatula. Start at the center and push outwards. This method creates a nice, even coat. If you want a clean edge, use the spatula to gently press against the sides. Presentation makes your bark stand out. Arrange the pieces on a fun platter. You can sprinkle extra sea salt on top for flair. For a treat bag, place small pieces in candy cups. These small touches will wow your guests! {{image_2}} You can make this bark healthier with a few easy swaps. - Using dark chocolate alternatives: If you want a richer taste, try using 70% dark chocolate. It has less sugar and more flavor. - Adding dried fruit or seeds: Toss in some dried cranberries or sunflower seeds. They add great texture and nutrition. To give your bark a festive vibe, play with spices. - Incorporating other spices like cinnamon or nutmeg: These spices bring warmth and a cozy feel. Add about a half teaspoon to your pumpkin spice layer. Enhance the taste with simple additions. - Adding flavored extracts or zest of citrus: A splash of orange or lemon zest brings brightness. You can also try almond or maple extract for a unique twist. To keep your no-bake pumpkin spice chocolate bark fresh, use airtight containers. Glass or plastic containers with tight lids work well. You can also use resealable bags if you want to save space. Make sure to layer the bark with parchment paper to avoid sticking. You can store the bark in the fridge for up to two weeks. It will stay tasty and fresh during this time. Just remember to keep it in an airtight container. If you notice any changes in taste or smell, it’s best to discard it. Yes, you can freeze the bark! Cut it into pieces and store them in an airtight container. It can last up to three months in the freezer. When you want to enjoy it, take it out and let it thaw in the fridge for a few hours. This keeps the texture nice and creamy. For this recipe, I love using dark and white chocolate. Dark chocolate gives a rich taste. It balances well with the sweet pumpkin layer. White chocolate adds creaminess and sweetness. You can mix these two for a great flavor. If you prefer just one type, go ahead! Use what you like best. Yes, you can use canned pumpkin. It is easy and saves time. Canned pumpkin is smooth and has great flavor. If you want to use fresh pumpkin, just cook and mash it first. Either way, you get that delicious pumpkin taste in your bark. Yes, this recipe is gluten-free! All the ingredients used are safe for those who avoid gluten. Just double-check your chocolate brands to ensure they are gluten-free. Enjoy this treat without worry! To make it more festive, you can add fun toppings. Try crushed candy canes for a holiday twist. You can also use colored sprinkles. These will brighten up your bark. Serve it on a seasonal platter to impress your guests. This blog post shared all you need to know about making delicious pumpkin bark. We covered the main ingredients like dark and white chocolate and pumpkin puree. You learned about flavor enhancers, optional add-ins, and step-by-step instructions. Remember, proper refrigeration and creative toppings can make your bark shine. As you play with variations and storage, have fun experimenting with flavors. This treat is perfect for sharing or enjoying yourself. Dive in, create, and enjoy every bite!

No-Bake Pumpkin Spice Chocolate Bark

Indulge in the sweet and spiced flavors of fall with this easy No-Bake Pumpkin Spice Chocolate Bark! Made with layers of rich dark and creamy white chocolate, infused with pumpkin puree and pumpkin spice, this delightful treat is perfect for gatherings or a cozy night in. Ready in just one hour, you’ll love how simple it is to make! Click through for the full recipe and impress your friends and family with this seasonal favorite!
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Ingredients
  

2 cups dark chocolate chips

1 cup white chocolate chips

1 cup pumpkin puree

1 teaspoon pumpkin spice

1/2 teaspoon vanilla extract

1/4 cup chopped pecans or walnuts (optional)

1/4 cup mini marshmallows (optional)

Sea salt for garnish

Instructions
 

Begin by preparing a baking sheet. Line it with parchment paper, ensuring the paper extends slightly over the edges for easy removal later.

    In a microwave-safe bowl, combine the dark chocolate chips. Melt them in 30-second increments, stirring between each until smooth and completely melted.

      Pour the melted dark chocolate onto the prepared baking sheet, spreading it evenly with a spatula to form a thin layer. Place the baking sheet in the refrigerator to allow the chocolate to harden slightly (about 10-15 minutes).

        While the dark chocolate is cooling, prepare the pumpkin spice mixture. In another bowl, combine the white chocolate chips, pumpkin puree, pumpkin spice, and vanilla extract. Melt this mixture the same way as the dark chocolate, in 30-second increments until smooth and fully combined.

          Once the dark chocolate has set slightly, pour the pumpkin spice white chocolate mixture over the hardened dark chocolate layer. Use a spatula to spread it evenly across.

            For added flavor and texture, sprinkle chopped pecans (or walnuts) and mini marshmallows evenly over the top. Press them gently into the white chocolate so they adhere.

              Finish by sprinkling a light pinch of sea salt over the top for a delightful contrast.

                Refrigerate the entire bark for an additional 30-45 minutes, or until fully set.

                  Once set, lift the bark out using the parchment paper and break it into pieces.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12-16 pieces

                      - Presentation Tips: Arrange the bark pieces on a festive platter and sprinkle a bit more sea salt on top for garnish. You could also serve them in small candy cups or bags for individual treats. Enjoy!