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Pumpkin Spice Bark

Try our Pumpkin Spice Bark recipe!

Recipe by Mimi Council.

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!

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