Pumpkin Spice Chocolate Bark
Festive Pumpkin Spice Chocolate Bark that you can make at home for a fraction of the price of the store bought variety. Great for gift giving!
Servings: 25 pieces
For milk chocolate/peanut bark:
- 23 ounces milk chocolate baking pieces (2 11.5-ounce packages)
- 3/4 cup cocktail peanuts divided
For semi-sweet chocolate/roasted almond bark:
- 23 ounces semi-sweet baking pieces (2 11.5 ounce packages)
- 3/4 cup roasted salted almonds, coarsely chopped, divided
Pumpkin spice drizzle:
- 4 ounces good quality white chocolate bar
- 1/2 teaspoon pumpkin pie spice
- Decorative Halloween sprinkles
Place the milk or semi-sweet chocolate baking pieces in a double boiler over medium-low heat and simmer, stirring occasionally, until completely melted and smooth. Remove from heat and add 1/2 cup of the nuts and combine well. Pour the melted chocolate/nut mixture on to a parchment paper lined baking sheet. Using a rubber spatula, spread out to form a rectangle approximately 10- x 8-inches. Sprinkle with remaining 1/4 cup nuts.
Melt the white chocolate in the double boiler over medium-low heat, stirring occasionally. When completely melted, remove from heat and add 1/4 teaspoon pumpkin pie spice. Stir well to combine. Using a small spoon, drizzle melted white chocolate over the top of the chocolate/nut layer. Sprinkle with Halloween sprinkles. Place baking sheet in the refrigerator for about 45 minutes or until the chocolate is completely set and hardened.
Remove from refrigerator and transfer the chocolate bark to a cutting board. Using a sharp knife, slice it into rows that measure about 3-inches. Cut rows into uneven sized pieces.
Store in an airtight container. Keeps well for a couple of weeks if refrigerated.
Serving: 1piece | Calories: 358kcal | Carbohydrates: 36g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 6mg | Sodium: 56mg | Potassium: 223mg | Fiber: 4g | Sugar: 29g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg