Every year, one of my favorite fall treats, pumpkin bark, becomes available in VERY LIMITED RELEASE. This will not do. I couldn’t even find it last year. Actually, I did find a cheap version at a discount store, but the ingredient list included so many “bad” things I didn’t buy it. There’s got to be an easier, more healthy way, right?
Right! And my homemade version tastes even better than store-bought, with the addition of salty, crunchy roasted pepitas (pumpkin seeds). “Pepita” is much more fun to say and exotic than “pumpkin seed,” don’t you agree?
It does require a bit of preplanning…the only pumpkin flavor I could find was Lorann, which I had to order from King Arthur. But that was no hardship! If you don’t want to use the flavoring (or don’t need an excuse to shop at King Arthur), you can just substitute 1/2 tsp pumpkin pie spice.
See how simple the ingredients are? I spent a bit more on the white chocolate, instead of almond bark, because it doesn’t have partially hydrogenated oil in it.
Here’s the how-to:
Pumpkin Bark with Pepitas
- 6 oz premium white chocolate
- 6 oz dark chocolate morsels
- 2 Tbsp pumpkin puree
- ¼ tsp pumpkin flavor oil (or ½ tsp pumpkin pie spice, if you don’t have or want to use flavor oil)
- ¼ cup roasted pepitas (pumpkin seeds…find them in the natural foods section)
1. In small bowl, melt white chocolate. Microwave for 1 minute, then stir, then heat in 15 second intervals until smooth and melted. Stir in flavor and pumpkin.
2. In another small bowl, melt dark chocolate, using the same method for the microwave.
3. Spread dark chocolate on a piece of wax paper(place wax paper on a cutting board or flat sheet pan).
6. Sprinkle pepitas on top and refrigerate until firm. Break into pieces to serve.
Told ya it was easy!