Pumpkin Spice Bark

It is finally starting to feel like Fall in Mammoth. The temperature is cooling down and the leaves are starting to change. We've been serving Pumpkin Spice things in the bake shop since the beginning of the month, but it's finally starting to feel like Pumpkin Spice season to me. 

I was thinking of what other Pumpkin Spice desserts we could offer because I know everyone is obsessed this time of year. Pumpkin Spice Bark came to me when I was craving chocolate last week, which is pretty standard. But, I was over at Delaney's Mom's condo (because they were visiting) so I didn't have my usual arsenal of snacks. Instead I went onto Pinterest to drool and got inspired. Pumpkin Spice Bark - duh, of course! We have been selling bark like crazy at the bake shop lately so why not make another amazing, but seasonal flavor. Plus, I decided to share it here too. 

You may be timid about tempering chocolate, but don't be! What exactly is tempering chocolate? Basically it means the chocolate won't melt, become sticky in your hands or sweat. It will look shiny, have a nice sheen to it and have a perfect snap when you break it - just like a chocolate bar you'd buy. All you need is one simple tool - a chocolate thermometer. I have linked the one we use at Dessert'D here. It's just one Amazon click away! This is all you need to temper chocolate. The recipe below is so easy and perfect for any Fall party or gathering. And, if you're not ready to temper chocolate or just want to make this bark asap - then you can still do it without tempering. The bark should just be stored in the fridge then so it doesn't melt or get sticky when you eat it. 

Top view of Pumpkin Spice Bark in a bowl

Pieces of Pumpkin Spice Bark

Pumpkin Spice Bark

Makes 13 x 18-inch baking sheet

20 ounces (3 1/2 cups) finely chopped organic white chocolate

1 teaspoon organic pumpkin spice (like Frontier Co-Op)

71 grams (1/3 cup) Sun Drops (form Sunspire)

35 grams (heaping 1/2 cup) pecans, chopped or broken into pieces

Method Line a baking sheet with parchment paper.

Measure the Sun Drops and pecans into a bowl, set aside.

In a double boiler, melt 18 ounces (3 cups) white chocolate and let temperature reach 100°F, remove from heat. Add in the remaining white chocolate and stir to combine completely and let temperature reach 89°F.

While the temperature is lowering in a second bowl, add 1 tsp. pumpkin spice.

Once chocolate is tempered, pour 4 ounces of melted white chocolate into the bowl with pumpkin spice and stir to combine completely.

Spread the white chocolate onto the parchment paper and drizzle the pumpkin spice white chocolate over the white chocolate in horizontal stripes. These do not have to be anywhere close to straight or perfect!

Take a butter knife and pull the horizontal stripes up or down, to create a marble pattern in the chocolate.

Sprinkle with the pecans and Sun Drops.

Place in the freezer to set for a few hours or even overnight. (By placing in the freezer the breaks are very clean.) Then break the bark into small pieces.

Store in a cool dry place for up to 2 weeks.

High Altitude– Follow the recipe exactly as noted! 

Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!