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- 2 cups dark chocolate chips - 1 cup white chocolate chips - 1 cup canned pumpkin puree - 1 teaspoon pumpkin spice blend - 1/2 teaspoon pure vanilla extract - 1/4 cup chopped pecans or walnuts (optional) - 1/4 cup mini marshmallows (optional) - Sea salt, for a savory finish To make No-Bake Pumpkin Spice Chocolate Bark, you need a few key ingredients. First, dark chocolate chips are essential. They give the bark a rich, deep flavor. Next, white chocolate chips add sweetness and creaminess. Canned pumpkin puree brings that cozy fall taste. Pumpkin spice blend is a must for warmth and flavor. Pure vanilla extract enhances the overall taste. You can also add optional ingredients for extra texture. Chopped pecans or walnuts give a nice crunch. Mini marshmallows add a fun chewiness. At the end, a sprinkle of sea salt makes everything pop. This mix of flavors and textures creates a delightful treat. Start by getting your baking sheet ready. Line it with parchment paper. Make sure the paper hangs over the edges. This helps you lift the bark out later. Next, grab a microwave-safe bowl. Add 2 cups of dark chocolate chips. Heat them in the microwave. Do this in 30-second bursts. Stir well after each burst. Keep going until the chocolate is smooth. Now, it's time for the fun part. In another bowl, mix 1 cup of white chocolate chips, 1 cup of canned pumpkin puree, 1 teaspoon of pumpkin spice, and 1/2 teaspoon of vanilla extract. Melt this mixture in the microwave, just like before, until it’s all smooth. Once your dark chocolate has cooled a bit, pour it onto the baking sheet. Use a spatula to spread it out evenly. Then, pour the pumpkin spice mixture on top. Spread it out to cover the dark chocolate well. For extra flavor and crunch, sprinkle 1/4 cup of chopped pecans or walnuts and 1/4 cup of mini marshmallows over the top. Press them down gently so they stick. Finally, sprinkle a bit of sea salt on top. This adds a nice contrast to the sweetness. Place the baking sheet in the fridge for 30-45 minutes, or until the bark is firm. When it's ready, lift it out using the parchment paper and break it into pieces. Enjoy your treat! To get a smooth melt, use a microwave. Place dark chocolate chips in a bowl. Heat them in 30-second bursts. Stir well after each burst. This keeps the chocolate from burning. You want it silky and shiny. For the white chocolate, do the same. Mix in pumpkin puree, pumpkin spice, and vanilla. A smooth blend makes the flavors shine. Start with a lined baking sheet. This helps you remove the bark easily. When you pour the dark chocolate, spread it out thin. Use a spatula for an even layer. Let it cool in the fridge before adding the next layer. This way, the two layers stick together well. - Use decorative platters: Arrange the bark pieces on a pretty plate. A colorful platter makes it eye-catching. - Creative ways to package the bark: Use small candy cups for each piece. You can also place them in festive bags. This makes a great gift or party treat. Adding a sprinkle of sea salt on top enhances the look. Enjoy sharing your delightful creation! {{image_4}} You can swap dark chocolate with milk or white chocolate. Each chocolate brings its own taste. Milk chocolate adds creaminess and sweetness. White chocolate gives a nice buttery flavor. This choice can make your bark sweeter or richer. You can even mix chocolates for a fun look. Pecans and walnuts work great, but you can use other nuts too. Try almonds for a crunchy bite. Cashews add a softer texture. Sunflower seeds are a nut-free option for a tasty crunch. Choose what you like best to make it your own. Want to spice it up? Try adding a pinch of cinnamon or nutmeg. These warm spices boost the fall flavor. You can also add some orange zest for a fresh twist. A splash of maple syrup can make it sweeter. Get creative and make it unique! To keep your no-bake pumpkin spice chocolate bark fresh, store it in an airtight container. This helps prevent moisture and keeps the bark crisp. You can stack the pieces in layers, using parchment paper between them if needed. When stored properly, this bark lasts about two weeks at room temperature. If you place it in the fridge, it can last up to three weeks. Just remember to check for any signs of spoilage before you dive in! You can freeze the bark if you want to save it longer. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. This way, you can enjoy a piece whenever you crave a sweet treat. The bark can last up to two months in the freezer. When you're ready to eat, let it thaw in the fridge for a few hours. Yes, you can use milk chocolate. It will make the bark sweeter and creamier. Just melt it the same way as dark chocolate. Keep in mind, the taste will change a bit. Milk chocolate lacks the deep flavor of dark chocolate. Absolutely! You can swap dark chocolate chips for vegan dark chocolate. Use dairy-free white chocolate chips for the other layer. Check the labels to ensure they fit your vegan needs. This will keep the treat tasty and vegan-friendly. If you don’t have pumpkin puree, you can use applesauce. It adds moisture and sweetness. Another good option is sweet potato puree. Both will give a nice flavor, but pumpkin spice shines best with pumpkin. To make the bark nut-free, simply skip the nuts. You can also add extra mini marshmallows or crispy rice cereal for crunch. This keeps the texture fun without using any nuts. Always check for nut-free labels on ingredients. This blog post covered a fun pumpkin bark recipe with easy steps and tasty tips. You learned how to melt chocolate, mix spices, and layer flavors for a great treat. Remember, you can change the recipe by using different chocolates or nuts. Store your bark well so it stays fresh. Enjoy making this delicious dessert and share it with friends or family! Happy baking!

No-Bake Pumpkin Spice Chocolate Bark

Indulge in the delightful flavors of fall with this easy No-Bake Pumpkin Spice Chocolate Bark recipe! Made with rich dark and creamy white chocolate, combined with pumpkin puree and warm spices, this treat is perfect for gatherings or a cozy night in. Enhanced with crunchy nuts and mini marshmallows, it’s a treat you won’t want to miss. Click through to discover the full recipe and impress your friends and family!
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Ingredients
  

2 cups dark chocolate chips

1 cup white chocolate chips

1 cup canned pumpkin puree

1 teaspoon pumpkin spice blend

1/2 teaspoon pure vanilla extract

1/4 cup chopped pecans or walnuts (optional)

1/4 cup mini marshmallows (optional)

Sea salt, for a savory finish

Instructions
 

Start by preparing your workspace. Take a baking sheet and line it with parchment paper, ensuring that the paper extends over the edges to make it easier to remove the bark later.

    In a microwave-safe bowl, add the dark chocolate chips. Heat them in the microwave in 30-second intervals, stirring well between each increment, until the chocolate is completely melted and silky smooth.

      Once melted, pour the dark chocolate onto the prepared baking sheet. Use a spatula to carefully spread it out into an even, thin layer. Place the baking sheet in the refrigerator and allow the chocolate to firm up for about 10-15 minutes.

        While the dark chocolate is cooling, turn your attention to the pumpkin spice mixture. In another bowl, place the white chocolate chips, pumpkin puree, pumpkin spice, and vanilla extract. Melt this mixture in the microwave using the same 30-second increments until it is smooth and all components are well combined.

          After the dark chocolate has set slightly, take it out from the refrigerator and pour the pumpkin spice white chocolate mixture on top of the dark chocolate layer. Use a spatula to spread it evenly over the surface.

            For an additional crunchy and chewy layer, sprinkle the chopped pecans or walnuts and the mini marshmallows evenly over the white chocolate layer. Press them down gently to ensure they stick into the chocolate.

              To elevate the flavor profile, lightly sprinkle sea salt over the top for a delightful contrast against the sweetness.

                Return the chocolate bark to the refrigerator and let it chill for another 30-45 minutes or until it is fully set and firm to the touch.

                  Once set, carefully lift the bark out of the baking sheet using the edges of the parchment paper. Break it into bite-sized pieces for serving.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12-16 pieces

                      - Presentation Tips: Arrange the broken bark pieces on a decorative platter and add an extra sprinkle of sea salt on top for visual appeal. Alternatively, you could place them into small candy cups or festive bags for an attractive and easy treat option. Enjoy your creation!