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The easiest homemade candy gets an unexpected twist with this Pumpkin Spice White Chocolate Bark. Buttery bits of toffee and creamy white chocolate are paired with the perfect hint of warm fall spices for a delightful treat that anyone can make. It’s a wonderful addition to your collection of holiday goodies, and even makes a great gift!
Why You’ll Love This Pumpkin Spice White Chocolate Bark
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-bake
- Dietary Info: Gluten-free
- Skill Level: Easy
I love making chocolate bark for the holidays. Whether it’s Peppermint Mocha Chocolate Bark or Cranberry Bliss White Chocolate Bark, it’s such a simple way to make a treat that’s yummy, festive, and absolutely gorgeous. And this Pumpkin Spice White Chocolate Bark adds a pop of seasonal spices for something just a little different!
You’ll definitely be tucking some chocolate bark onto your gluten free Christmas cookie platters or packaging it with fudge and other candy to give as gifts. Here’s why it’s so fabulous…
- Easy but fancy. There are only four ingredients and it’s so quick and simple to make. Yes it looks like something gourmet that you bought at a high-end candy shop.
- Incredible flavors. Those buttery bits of toffee add the perfect amount of crunch and are so dreamy with the pop of cinnamon and nutmeg. Not to mention a drizzle of dark chocolate that’s an amazing balance to the other flavors.
- Makes a great gift. Toffee Pumpkin Spice White Chocolate Bark would be perfect to give to someone special. That is, if you don’t polish it off yourself! You can use food-safe cellophane bags, mason jars, or another decorative container to package it up with some Homemade Peanut Butter Cups and your favorite fudge recipes.
Recipe Ingredients
Yes, you are looking at the complete list of what you’ll need for this white chocolate bark. It’s as simple as combining the first three ingredients, spreading it in a thin layer, then drizzling it with melted semisweet chocolate. You’ll find the full amounts and detailed instructions in the recipe card at the bottom of the post.
- White chocolate. You can use white chocolate chips, melting wafers, or candy coating and melt it. If you need to ensure your chocolate bark is gluten free, avoid Ghirardelli white chocolate chips, as those are not gluten free.
- Pumpkin pie spice. If you don’t have any or don’t want to buy it, you can make your own pumpkin spice with spices you have on hand in your pantry.
- Toffee bits. I generally use Heath Toffee Bits O’Brickle. This brand is safely gluten free.
- Semisweet chocolate. I find it easiest just to melt some semisweet chocolate chips that I have on hand in my pantry.
FAQ’s
In the microwave, you want to use 50% power and stir every 30-45 seconds to avoid burning the chocolate.
Or you can use a double boiler or bowl placed over a pot of simmering water over low heat to melt it. In each case, remove from the microwave or heat while there are still a few small unmelted pieces. Stir and let the residual heat finish melting it.
Once the white chocolate bark has completely cooled and hardened, you can just use your hands to break it up. But you can also cut it with a knife if you prefer.
Store chocolate bark in an airtight container at room temperature, just be sure to keep it out of the sun or it will melt. It can also be kept in the refrigerator for several weeks.
You can also freeze it in an airtight container or sealed freezer storage bag if you want to make it well in advance. It will keep for up to 2 months.
More Chocolate Bark Recipes
Pumpkin Spice White Chocolate Bark
Ingredients
- 2 cups white chocolate chips or 12 oz. white chocolate melting wafers or candy coating
- 1 teaspoon pumpkin pie spice
- 1/2 cup toffee bits
- 1/2 cup semisweet chocolate chips
Instructions
- Line a large baking sheet with a silicone mat or wax paper.
- In a double boiler (or on pot set atop another with about an inch of water), bring the water to a simmer in the bottom, and gently melt the white chocolate chips. Note that I do not recommend melting the chocolate chips in the microwave, as it does not tend to melt as smooth.
- As soon as the white chocolate is melted, remove from the heat, quickly stir in the pumpkin pie spice and toffee bits, then pour onto the prepared sheet and spread into a think layer with a small offset spatula.
- Let harden completely, putting into the refrigerator if necessary.
- Melt the semisweet chips in a double boiler or the microwave and transfer to a sandwich bag. Cut off the corner and drizzle over the bark.
- Let harden completely, putting into the refrigerator if necessary. Break into pieces and store in an airtight container.
Did you make this?
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