Ingredients with Measurements:
- 12 oz. dark chocolate chips
- 1/2 cup pumpkin puree
- 1 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 1/4 cup chopped pecans
- 1/4 cup dried cranberries
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Microwave or double boiler
Step-by-step instructions:
1. Line a baking sheet with parchment paper.
2. Melt the chocolate chips in a microwave or double boiler until smooth.
3. In a mixing bowl, combine the pumpkin puree, pumpkin pie spice, and salt.
4. Add the pumpkin mixture to the melted chocolate and stir until well combined.
5. Pour the chocolate mixture onto the prepared baking sheet and spread it out evenly.
6. Sprinkle the chopped pecans and dried cranberries over the top of the chocolate.
7. Place the baking sheet in the refrigerator for at least 30 minutes to allow the chocolate to harden.
8. Once the chocolate has hardened, break it into pieces and serve.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Refrigerator temperature
Serving size:
12 servings
Nutritional information:
Per serving:
- Calories: 200
- Fat: 13g
- Carbohydrates: 22g
- Protein: 2g
- Fiber: 3g
Substitutions for ingredients:
- Milk chocolate chips can be used instead of dark chocolate chips.
- Walnuts or almonds can be used instead of pecans.
- Dried cherries or raisins can be used instead of dried cranberries.
Variations:
- Add a sprinkle of sea salt over the top of the chocolate for a sweet and salty flavor.
- Use white chocolate instead of dark chocolate for a different flavor profile.
- Add a tablespoon of maple syrup to the pumpkin mixture for a sweeter taste.
Tips and tricks:
- Make sure the chocolate is completely melted before adding the pumpkin mixture.
- Use a spatula to spread the chocolate out evenly on the baking sheet.
- Allow the chocolate to harden completely before breaking it into pieces.
Storage instructions:
Store the pumpkin spice chocolate bark in an airtight container in the refrigerator for up to one week.
Reheating instructions:
This recipe does not require reheating.
Presentation ideas:
Serve the pumpkin spice chocolate bark on a platter with a fall-themed tablecloth or napkins.
Garnishes:
Sprinkle a little extra pumpkin pie spice over the top of the chocolate for a festive touch.
Pairings:
Serve the pumpkin spice chocolate bark with a cup of hot apple cider or pumpkin spice latte.
Suggested side dishes:
This recipe does not require a side dish.
Troubleshooting advice:
- If the chocolate is not melting smoothly, add a tablespoon of vegetable oil to the chocolate and stir until smooth.
- If the chocolate is too thick, add a tablespoon of milk to the pumpkin mixture to thin it out.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before preparing this recipe. Store the chocolate bark in the refrigerator to prevent bacteria growth.
Food history:
Chocolate bark is a popular treat that originated in the United States. It is typically made with melted chocolate and various toppings.
Flavor profiles:
This recipe has a rich chocolate flavor with a hint of pumpkin and warm spices.
Serving suggestions:
Serve the pumpkin spice chocolate bark as a dessert or snack.
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