Chocolate Pumpkin Bark Food

PUMPKIN BARK

Pumpkin Bark image

A 2-layer bark featuring dark and white chocolate with plenty of crunch from almonds and pumpkin seeds and a sweet touch from dried cranberries.

Provided by Minimalist Baker

Categories Dessert

Time 30m

Number Of Ingredients 6

Ingredients

1 1/4 cup high-quality semisweet or dark chocolate chips ((dairy-free for vegan))
2 heaping cups high-quality white chocolate ((dairy-free for vegan))
1 1/2 teaspoons pumpkin pie spice
1/4 cup dried cranberries
1/4 cup raw or roasted pumpkin seeds
1/4 cup raw almonds

Steps:

In the microwave or over a double boiler, melt the dark chocolate, stirring occasionally. Once melted, pour over a cookie sheet and spread until even - should be a fairly thin layer.
Place pan in freezer to harden for at least 10-15 minutes.
Rinse your bowl clean and melt the white chocolate chips, stirring occasionally. Once melted, remove from heat and add pumpkin pie spice. Stir until thoroughly mixed.
Remove pan from freezer and pour white chocolate over the top of the dark chocolate, moving quickly to spread it carefully in an even layer directly on top. Get the edges as close to lined up as possible.
Quickly sprinkle on almonds, pumpkin seeds and cranberries. Pop in freezer for another 10-15 minutes.
Then break into pieces and store in an airtight container or bag. Refrigerate to keep fresh for longer.

Nutrition Facts : ServingSize 1 pieces, Calories 178 kcal, Carbohydrate 19 g, Protein 1.7 g, Fat 10 g, SaturatedFat 6 g, Sodium 16 mg, Fiber 1 g, Sugar 18 g

CHOCOLATE PUMPKIN BARK

Chocolate Pumpkin Bark image

I became utterly addicted to this pumpkin bark that appears at Whole Foods in the fall, but it's quite expensive so I wanted to try making my own version at home. It's a little time-consuming but delicious, and far cheaper! Would be a hit at fall parties. The spicing is really dependent on how much you want the pumpkin to stand out, 1-2 teaspoons is what I prefer. Dark chocolate would also work nicely in this but milk chocolate makes for rich bark that pairs well with the pumpkin. The kind I buy at the store has no crunchy bits in it, the fixings were my idea, but it's delicious both crunchy and smooth! Cook time is both the stovetop and chill times. Yields about 1.5-2 lbs. EDIT: Fixed due to typo-- should be 1/2 cup pumpkin or a bit less, the melted white chocolate should still have the same consistency as melted chocolate. I made this again using an 11 x 7 pan which I liked better.

Provided by the80srule

Categories Candy

Time 3h20m

Yield 2 pounds of bark, 15-20 serving(s)

Number Of Ingredients 8

Ingredients

1 (12 ounce) bag chocolate chips
1 (12 ounce) bag white chocolate chips
1/2 cup pumpkin puree
1 -2 teaspoon pumpkin pie spice
pumpkin seeds
chopped walnuts
chopped pecans
rolled oats

Steps:

Line a 9 x 13 (or 11 x 7) dish with wax paper or parchment paper. In a double boiler (or my ghetto way of filling a pot with water then putting a metal bowl over the top of it) place the milk chocolate chips inside, until nearly fully melted (should be about 5 minutes or less) and pour into the pan evenly.
Clean out the metal bowl/top part of the double boiler and melt the white chocolate chips, blending with the pumpkin and spice.
Pour into the pan and stir up here and there with a fork to create a marbled look and mix it up a little.
I prefer to leave the bark smooth but if you want to add the crunchy fixins like the pumpkin seeds, nuts, oats, etc. sprinkle them on now and press some of them into the bark with a fork if you like.
Place the pan in the fridge and chill until completely firm, I play it safe and leave it in a couple hours.
Extract the bark from the pan once it's fully set, and break up into random pieces (always fun) or for a more professional appearance, cut with a large sharp knife, keep covered and chilled until ready to serve but trust me, this will barely last leaving your house en route to the fall parties!

Nutrition Facts : Calories 232.5, Fat 14.1, SaturatedFat 8.4, Cholesterol 4.8, Sodium 23, Carbohydrate 28.3, Fiber 1.4, Sugar 25.8, Protein 2.3

PUMPKIN BARK

Pumpkin Bark image

I made this candy using Wilton's orange vanilla melting chips and it is very good and easy to make. This recipe is from taste of home's website http://community.tasteofhome.com/forums/t/682611.aspx

Provided by Queen Dana

Categories Candy

Time 15m

Yield 1 pan

Number Of Ingredients 7

Ingredients

1 lb white chocolate (or vanilla candy for melting)
1/3 cup pumpkin butter
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon clove
1/2 teaspoon vanilla
1/2-2/3 cup chopped pecans, lightly toasted

Steps:

Melt chocolate according to package directions. In a small bowl, mix spices, pumpkin butter and vanilla together. Stir in pecans. Add to melted chocolate and stir until well mixed. Turn out on a buttered marble slab or cookie sheet lined with buttered aluminum foil. Chill until firm - cut into pieces.

More about "chocolate pumpkin bark food"

CHOCOLATE PUMPKIN SEED BARK - THE DARING GOURMET

Instructions. Place the chocolate in a microwave safe bowl and microwave, stirring frequently, until melted. If using white chocolate do the …
From daringgourmet.com
5/5 (12)
Calories 138 per serving
Category Candy, Dessert, Snack

Place the chocolate in a microwave safe bowl and microwave, stirring frequently, until melted. If using white chocolate do the same but wait until after you've spread out the dark/milk chocolate.
Spread the pumpkin seeds out onto a silicone mat, parchment or wax paper on a large cookie sheet. Pour the chocolate across the pumpkin seeds and use a spoon spread chocolate into an even layer. Alternatively: It's a little easier to pour the pumpkin seeds directly into the bowl of melted chocolate, stir, pour onto the cookies sheet and spread evenly with a spoon. (It's purely personal preference. I use both ways but slightly prefer the aesthetics of having the pumpkin seeds on the bottom of the bark.)Allow the chocolate to sit for a couple of minutes and then drizzle the melted white chocolate over it (if using).
Chill the chocolate to set and then break it into pieces. Store the pieces in an airtight container in the fridge for up to a couple of weeks. At cool room temperature they'll keep for about 10 days.

See details

BARK THINS SNACKING CHOCOLATE DARK CHOCOLATE PUMPKIN SEED WITH …

barkTHINS Snacking Chocolate, Dark Chocolate Pumpkin Seed with Sea Salt, 4.7 Ounce 485 $33.37 $ 33 . 37 ($7.10/Item) BarkTHINS Snacking Dark Chocolate (4.7 oz) (Almond with Sea Salt) (Pack of 3) 15
From amazon.ca
Reviews 54

See details

BARK THINS DARK CHOCOLATE PUMPKIN, 482G : AMAZON.CA: …

This item: Bark thins Dark Chocolate Pumpkin, 482g. $22.49 ($4.67/100 g) Only 1 left in stock. Sold by I & R's eShop and ships from Amazon Fulfillment. $5.90 shipping. Bark Thins Snacking Chocolate - Dark Chocolate Almond with Sea Salt 17 oz. Resealable Bag. $57.83 ($12.00/100 g) Usually ships within 6 to 10 days. Ships from and sold by Layger.
From amazon.ca
3.7/5 (38)
Manufacturer ‎Bark thins
Brand Bark thins
Product Dimensions ‎22.86 x 8.89 x 26.67 cm; 510.29 Grams

See details

CHOCOLATE PUMPKIN SEED BARK - LYNN'S KITCHEN ADVENTURES

Instructions. Line a cookie sheet or jelly roll pan with a silicone mat or parchment paper. Set aside. In a microwave-safe bowl melt chocolate. Cooking at 50% power and stirring every 30 seconds until melted. Stir in pumpkin seeds. Spread chocolate mixture out onto silicone mat or parchment paper. Refrigerate until firm.
From lynnskitchenadventures.com

See details

THIN CHOCOLATE PUMPKIN BARK - GLUTEN FREE CLUB

Melt the chocolate over a double boiler or in the microwave – whatever works for you. If using the microwave make sure you stop it every 30 seconds or so to stir the chocolate. Chocolate can go from liquid to blackened charcoal very quickly! To add some Mexican-style flavors, stir in some spices like cayenne pepper and/or cinnamon.
From glutenfreeclub.com

See details

DARK CHOCOLATE PUMPKIN SEED TOFFEE BARK | FEAST + WEST

Instructions. Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone mat. Spread pumpkin seeds on baking sheet. Bake for 10-12 minutes, stirring halfway through, until lightly browned. Set aside. Once cooled, reserve 1/4 …
From feastandwest.com

See details

CHOCOLATE BARK WITH PUMPKIN SEEDS AND CHERRIES - DELICIOUS DISH

Ingredients. 300 g 60-70% chocolate, chopped. ¼ cup pumpkin seeds, preferably roasted. ¼ cup dried cherries or cranberries. ½ tsp flaked …
From deliciousdish.ca

See details

DARK CHOCOLATE PUMPKIN CARAMEL BARK - FOODNESS GRACIOUS

This caramel bark pumpkin recipe was cooked to a temperature of 290 degrees using a candy thermometer. This temperature is way higher than I’m used to. But as I mentioned, it doesn’t really matter because at the end of the day all you’re going to do is smash it up! I added some chopped almonds, pumpkin seeds and sea salt as a topping but you could switch things up to suit …
From foodnessgracious.com

See details

CHOCOLATE PUMPKIN BARK - FUN FAMILY CRAFTS

Here”s a simple recipe for Chocolate Pumpkin Bark that makes the perfect hostess gift this Thanksgiving! Great for teachers too! Get the instructions for ––> Chocolate Pumpkin Bark. Filed Under: Fall, Halloween Crafts and Recipes, Thanksgiving Tagged With: bark, chocolate, gift, pumpkin, Spice, thanksgiving Cork Owls. Mary Quite Contrary …
From funfamilycrafts.com

See details

PUMPKIN SPICE WHITE CHOCOLATE BARK - JELLY TOAST

While chocolate is still wet, sprinkle with pumpkin pie spice and place marshmallows evenly over the surface. Melt dark chocolate chips and caramel separately (according to package directions) and drizzle over bark. Sprinkle with pumpkin seeds and sea salt. Let sit at room temperature until set or chill for 20 minute until chocolate is firm.
From jellytoastblog.com

See details

SALTY DARK CHOCOLATE AND PUMPKIN SEED BARK - PORT CITY FOODIE ...

The combination of the sweetness of the chocolate, the savoriness of the pumpkin seeds, and the sea salt is just plain divine. And hey – it has pumpkin seeds and dark chocolate, so it’s health food, right? (At least that’s what I tell myself.) Ingredients: 2 10 oz. bags vegan chocolate chips; about 1 t sea salt + more for topping
From portcityfoodie.com

See details

CHOCOLATE PUMPKIN SEED BARK [VEGAN, GLUTEN-FREE, PALEO]

Preparation. If using raw seeds, pre-heat the oven to 350°F. Lay the raw pumpkin seeds out on a baking sheet and bake for 10 to 15 minutes, until golden. In a double boiler or glass container ...
From onegreenplanet.org

See details

PUMPKIN CHOCOLATE BARK - SAVOR THE KITCHEN

Preheat oven to 375'F. Toss pumpkin in a bowl with maple syrup and season with salt and cinnamon if using. Place on a baking sheet and roast 20-25 minutes.
From savorthekitchen.com

See details

CHOCOLATE TOFFEE PUMPKIN SEED BARK RECIPE - RECIPES.NET

Melt chocolate and toffee bar in a small saucepan over low heat, stirring constantly, until smooth. Remove from heat and mix in ¾ of the pumpkin seed mixture. Spread the chocolate mixture onto the lined baking sheet very thinly, into roughly a 12×10-inch rectangle. Sprinkle remaining pumpkin seed mixture over top. Let set in a cool, dry ...
From recipes.net

See details

PUMPKIN SPICE CHOCOLATE BARK - VALERIE'S KITCHEN

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.
From fromvalerieskitchen.com

See details

EASY PUMPKIN CHOCOLATE BARK RECIPE - HEALTHY PERSPECTIVES

Add 1/2 cup of the pumpkin seeds, stirring until blended into the chocolate. Scrape the chocolate seed mixture with a silicone spatula onto the parchment paper. Spread out evenly and sprinkle the remaining 3 tablespoons of pumpkin seeds over the top.
From puritan.com

See details

WHITE CHOCOLATE PUMPKIN BARK WITH CANDIED PECANS [VEGAN, …

Preparation. Take a large bowl and place 1 1/2 cups of chips in one and in the other the remaining 1/2 cup. Divide the spices into each and the coconut oil. …
From onegreenplanet.org

See details

CHOCOLATE PUMPKIN SEED BARK - PINK FORTITUDE, LLC

Instructions. If using raw seeds, pre-heat the oven to 350 degrees. Lay the raw pumpkin seeds out on a baking sheet and bake at 350 degrees for 10 to 15 minutes, until golden. In a double boiler or glass container, add the chocolate and EVOO. Heat until melted (if using a microwave, start at 1 minute, stir, then 30 seconds).
From pinkfortitude.com

See details

SALTED DARK CHOCOLATE BARK WITH PUMPKIN SEEDS - FLAVOUR AND …

Instructions. Line a baking sheet with parchment paper. Toast shelled raw pumpkin seeds by placing in a dry skillet over medium heat. Shake pan and remove from heat once the seeds begin to brown slightly. Set aside to cool. Melt chocolate over boiling water. Spread the chocolate evenly on the parchment paper.
From flavourandsavour.com

See details

HOW TO MAKE DARK CHOCOLATE PUMPKIN SEED BARK - NIKKI'S …

Add a pinch of sea salt to taste. Stir in pumpkin seeds. With a spatula, remove the chocolate mixture onto a parchment-lined pan or sheet and smooth out until it's about ¼-1/2 inch thick. Place into freezer on a flat surface for about 15 minutes, until frozen solid. Once frozen, break into bark pieces. Store in the freezer until ready to eat.
From nikkisplate.com

See details

DARK CHOCOLATE PUMPKIN SPICE BARK - CONFESSIONS OF A MIDNIGHT …

1¼ cup dark chocolate (chips or a bar, broken up) 1½ cups white chocolate (chips or a bar, broken up) 1 teaspoon pumpkin pie spice; ¼ cup pumpkin seeds
From confessionsofamidnightbaker.com

See details

CRANBERRY PUMPKIN SEED DARK CHOCOLATE BARK (GLUTEN FREE AND …

Line a small baking sheet with parchment paper or a nonstick pad and set aside. Break the chocolate bar (s) into chunks and place them in a microwave-safe bowl. Heat on high in 30-second increments, stirring in between, until melted. Stir in the salt and the instant espresso powder (if using) and half of the pumpkin pie spice.
From acleanbake.com

See details

PUMPKIN SPICE CARAMEL BARK RECIPE » HOMEMADE HEATHER

1. Melt the chocolate chips in a microwave-safe bowl. Melt in 15 to 30 second intervals, checking and stirring each time so that the chocolate doesn’t burn. 2. Melt the soft caramels in a microwave safe container. Melt for 15 seconds, add milk, stir and continue to microwave in intervals until smooth. 3.
From homemadeheather.com

See details

PUMPKIN SEED BARK RECIPE - DARK CHOCOLATE & SEA SALT

Instructions. Melt dark chocolate in a microwave-safe bowl for 30 seconds. Stir and microwave for an additional 30 seconds. Repeat until the dark chocolate has completely melted. Reserve a small amount of the roasted pumpkin seeds to sprinkle on top, then combine the rest of the seeds with the melted chocolate.
From ketogasm.com

See details

PUMPKIN SPICE GRANOLA BARK — BAKED GREENS

2. In a medium sized bowl, mix together the oats, nuts, spices, salt, oil, and maple syrup. Stir well, then dump onto the parchment-lined pan. Spread out the granola into a square or rectangle-essentially into one giant granola bar- in a 1/4-inch thick layer. Bake for 22-25 minutes, or until golden. 3.
From bakedgreens.com

See details

DARK CHOCOLATE PUMPKIN SEED BARK – LA TOURANGELLE

Preheat oven to 350°F. On a sheet pan, toss pepitas with pumpkin seed oil. Toast in oven for 10 - 15 minutes or until golden brown. Season the toasted seeds with cinnamon and cayenne and set aside. Melt chocolate in a heatproof bowl over a pot of simmering water, stirring frequently. Line a sheet pan with parchment paper.
From latourangelle.com

See details

25 PUMPKIN AND CHOCOLATE RECIPES TO MAKE THIS FALL

Dark Chocolate Pumpkin Truffles. The combination of pumpkin and dark chocolate is unexpected and delectable. These delicious truffles make a pretty addition to a party plate, a sweet way to finish up a meal, or a gift your friends and family will love. —Monica Mooney, Roseville, California. Go to Recipe.
From tasteofhome.com

See details

DARK CHOCOLATE PUMPKIN SEED BARK WITH GINGER AND APRICOTS

Instructions. Line an 11" x 17" baking sheet with parchment paper. Combine the pumpkin seeds, apricots, and ginger in a bowl. To temper chocolate: Using a microwave, place ¾ of chocolate in a microwave- bowl (set aside remaining chocolate). With bowl uncovered, heat chocolate for 30 seconds at 50 percent power and then stir with a rubber spatula.
From gourmandeinthekitchen.com

See details

DARK CHOCOLATE PUMPKIN SEED BARK RECIPES ALL YOU NEED IS …

It's a little time-consuming but delicious, and far cheaper! Would be a hit at fall parties. The spicing is really dependent on how much you want the pumpkin to stand out, 1-2 teaspoons is what I prefer. Dark chocolate would also work nicely in this but milk chocolate makes for rich bark that pairs well with the pumpkin. The kind I buy at the ...
From stevehacks.com

See details

PUMPKIN SPICE GRANOLA BARK WITH DARK CHOCOLATE

Preheat the oven to 325 degrees. Line a 9x13 inch pan with parchment paper. In a medium sized mixing bowl whisk the egg white until frothy. Add in brown sugar, honey and coconut oil to the egg white. Stir to combine well. Add in all remaining ingredients except for chocolate chips and the 1 tbsp of pepitas.
From returntothekitchen.com

See details

SALTED, SEEDY CHOCOLATE BARK RECIPE | BON APPéTIT

Step 1. Heat a dry skillet over medium-high heat; add pepitas. Toast, stirring occasionally, until the pumpkin seeds first start to pop, about 1 minute. Pour seeds into a bowl. Toast hemp seeds in ...
From bonappetit.com

See details

CHOCOLATE, CARAMEL AND PUMPKIN BRITTLE BARK - CTV 2

Directions. Pre heat oven to 350°. Line a large baking sheet with heavy duty foil and spray liberally with cooking spray. Arrange ginger snap cookies to cover the bottom of the foil lined baking sheet and set aside.
From more.ctv.ca

See details

CHOCOLATE PUMPKIN SEED BARK - KISS MY KETO BLOG

Melt chocolate in a microwave-safe bowl until just runny. Stir in most of the pumpkin seeds, reserving 1 tablespoon to sprinkle on top. Spread the mixture over a parchment-paper-lined cookie sheet and sprinkle over the remaining pumpkin seeds and sea salt, if using.
From blog.kissmyketo.com

See details

3 INGREDIENT CHOCOLATE BARK - DIABETES CARE COMMUNITY

3-ingredient chocolate bark with pumpkin seeds and cherries. November 26, 2021 by Carolyn Cohen. This is the perfect holiday treat! Make a bag and give it as a host gift, serve it at the end of a holiday dinner or simply when you are in the mood for chocolate! They are pre-portioned so you know exactly what you are getting. Advertisement. Ingredients. 300-g bag of …
From diabetescarecommunity.ca

See details

CHOCOLATE BARK WITH PUMPKIN SEEDS, STRAWBERRIES AND CITRUS RECIPE

1 lb. high-quality dark chocolate with at least 70% cocoa solids. 1 1/2 cups freeze-dried strawberries. 1 cup green pumpkin seeds (pepitas), lightly toasted. Zest of one orange allowed to sit until dry. Flaky sea salt. Directions. Break the chocolate into pieces and place in a microwave-safe, heat-proof glass bowl.
From myjewishlearning.com

See details

PUMPKIN SEEDS CHOCOLATE BARK - COOKING WITH SAPANA

Ingredients: 1/2 cup cacao powder 1/2 cup pumpkin seeds 1/2 cup coconut oil 1/4 cup maple syrup a pinch salt. Method: In a saucepan melt coconut oil. Remove from heat.
From cookingwithsapana.com

See details

CHOCOLATE TOFFEE PUMPKIN SEED BARK - DESSERTS - HARVEST RECIPES

Heat pumpkin seeds in a medium frying pan over medium heat and toast until golden brown, about 6 minutes. Let cool slightly, then mix with cayenne until well blended; set aside. Melt chocolate and ...
From delish.com

See details

PUMPKIN BARK - VEGGIE DESSERTS

Pumpkin puree - it gives that white chocolate a softer texture, orange color and adds veg to this dessert! Pumpkin pie spice - a warming blend that shines in the chocolate bark. Dark chocolate - or go for milk chocolate if you prefer. White chocolate - gets blended with the pumpkin and swirled into the dark chocolate for a pretty presentation.
From veggiedesserts.com

See details

WHITE CHOCOLATE BARK WITH CRANBERRY AND PUMPKIN SEEDS

LINE a baking sheet with parchment.Microwave chocolate with coconut oil on medium in a medium bowl, stirring every 30 sec, until smooth, about 2 min. POUR chocolate onto prepared baking sheet.Use ...
From chatelaine.com

See details

CHOCOLATE PUMPKIN BARK | BODYBUILDING.COM

Shop . Protein . Protein ; Whey Protein ; Whey Protein Isolate ; Weight Gainers ; Casein Protein ; Egg Protein ; Plant Protein ; Meal Replacements ; Ready To Drink Shakes
From bodybuilding.com

See details

DARK CHOCOLATE ROASTED PUMPKIN SEED BARK (GLUTEN-FREE, VEGAN …

Cover a cookie tray with wax paper. Using a double broiler, melt the dark chocolate chips until completely smooth (see notes below). Fold in the roasted pumpkin seeds. Poor the mixture out onto the wax paper. Gently tap the tray on the countertop to even out the thickness of the mixture. Refrigerate for about an hour until completely firm.
From vegetariangastronomy.com

See details

WHITE CHOCOLATE, CHERRY AND PUMPKIN SEED BARK - JUST A TASTE

Pour the chocolate onto a baking sheet lined with a Silpat or parchment paper. Use a rubber spatula to spread the chocolate out until it is roughly ¼" thick. Immediately top with the toasted pumpkin seeds and dried cherries. Let the bark harden in the refrigerator or in a cool, dry place for at least 4 hours, or until firm.
From justataste.com

See details

PUMPKIN DARK CHOCOLATE BARK - LAUREN KELLY NUTRITION

Melt chocolate chips in the microwave or using a double boiler until completely melted. Pour on top of lined baking sheet. In a small bowl, mix together pumpkin and pumpkin spice. Swirl the pumpkin mixture into the melted chocolate. Sprinkle with pumpkin seeds. Refrigerate for about 40 minutes or until completely set.
From laurenkellynutrition.com

See details

DARK CHOCOLATE PUMPKIN SEED BARK — JESSI'S KITCHEN

Line a baking sheet with parchment paper and set aside. Add the chocolate to a large glass bowl and melt in the microwave or over a double boiler.
From jessiskitchen.com

See details