Have you ever had peppermint bark? Or maybe you've had chocolate or almond bark? Well you won't have to wait until Christmas for a seasonal chocolate bark.
It's no secret that I love the flavor of pumpkin. So I thought, why not make Pumpkin Bark? It took me a few tries to perfect the recipe, but I'm proud to share with you my Pumpkin Bark. I feel a little like Dr. Frankenstein. I've created a monster. This bark is so rich, and yet it's so delicious, no one in my family can put it down!
This is a really simple treat to make. With Ghirardelli White Chocolate Chips, Ghirardelli Bitter Sweet Chocolate Chips, a quarter of a pie pumpkin, and some spices, Pumpkin Bark can come alive for you too. I mixed pumpkin puree, ginger, cinnamon, nutmeg, butter, and white chocolate together for the pumpkin spice chocolate. The full recipe for my Pumpkin Bark details how to make the pumpkin puree. At the same time, I melted the bittersweet chocolate. If you're not a fan of dark chocolate, try adding about a tablespoon of confectioner's sugar.
I poured the dark chocolate into a baking pan with a Weston Baking Mat, then poured the pumpkin spice chocolate over that. With a toothpick, I marbled the chocolate together. I then put the pan in the refrigerator for an hour, pulled the baking mat out of the pan, and broke the giant chocolate chunk into pieces. Behold Pumpkin Bark.
My Weston Baking Mat is essential to this recipe. Rather than trying to scrape the chocolate out with a spatula, or purchasing expensive parchment paper, I use the Baking Mat because it keeps my pan clean, it's non-stick, and it's flexible, so the chocolate pulls right off of the mat. It takes less than a minute to clean up!
Have you ever had peppermint bark? Or maybe you've had chocolate or almond bark? Well you won't have to wait until Christmas for a seasonal chocolate bark.
It's no secret that I love the flavor of pumpkin. So I thought, why not make Pumpkin Bark? It took me a few tries to perfect the recipe, but I'm proud to share with you my Pumpkin Bark. I feel a little like Dr. Frankenstein. I've created a monster. This bark is so rich, and yet it's so delicious, no one in my family can put it down!
This is a really simple treat to make. With Ghirardelli White Chocolate Chips, Ghirardelli Bitter Sweet Chocolate Chips, a quarter of a pie pumpkin, and some spices, Pumpkin Bark can come alive for you too. I mixed pumpkin puree, ginger, cinnamon, nutmeg, butter, and white chocolate together for the pumpkin spice chocolate. The full recipe for my Pumpkin Bark details how to make the pumpkin puree. At the same time, I melted the bittersweet chocolate. If you're not a fan of dark chocolate, try adding about a tablespoon of confectioner's sugar.
I poured the dark chocolate into a baking pan with a Weston Baking Mat, then poured the pumpkin spice chocolate over that. With a toothpick, I marbled the chocolate together. I then put the pan in the refrigerator for an hour, pulled the baking mat out of the pan, and broke the giant chocolate chunk into pieces. Behold Pumpkin Bark.
My Weston Baking Mat is essential to this recipe. Rather than trying to scrape the chocolate out with a spatula, or purchasing expensive parchment paper, I use the Baking Mat because it keeps my pan clean, it's non-stick, and it's flexible, so the chocolate pulls right off of the mat. It takes less than a minute to clean up!
