White Chocolate Pumpkin Pie Bark…and a Giveaway!
Brandi came up earlier this week and we had a little candyfest. We did. There was caramel and pumpkin and chocolate as far as the eye could see. We made bark, we made cake, we made truffles. Like I said, candyfest.
Candyfest should be a word, though my spell checker is having a fit with it.
I don’t know why I rarely make bark. What could be easier? Melt a little chocolate, stir in some goodies, let it chill. Super easy, and everso delicious. Usually people reserve making this type of candy making for Christmas, but I’m here to tell you, the fall is where it’s at.
Caramel and pumpkin, ginger and cinnamon? Yes, please.
I’ll be honest here – the recipe I am about to give you varies ever so slightly from what I actually made. But I doubt you have a batch of pumpkin caramel just lying around your house like I did, so I have adapted the recipe below to make it much easier for you!
Give it a shot, I think you’ll love it! It definitely pulls in the flavor of pumpkin pie, as it incorporates pumpkin, caramel, spices, and even graham crackers. I sprinkled some cinnamon sugar crystals on mine for decoration, so feel free to play around with it!
White Chocolate Pumpkin Pie Bark
Rating: 4
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 1 pound
Pumpkin Pie Bark…a true fall treat!
Ingredients
12 ounces white chocolate chips, melted
3 tablespoons pumpkin puree
6 caramel squares, unwrapped and melted
1/2 vanilla bean, scraped
1/4 teaspoon pumpkin pie spice
1 tablespoon graham cracker crumbs
Instructions
Prepare a baking sheet with parchment or a SIlpat. Set aside.
While white chocolate is melting, combine melted caramels and pumpkin puree. Add in the vanilla bean seeds and spice and stir until smooth.
Swirl the pumpkin caramel mixture into the white chocolate. Quickly stir in the graham cracker crumbs. Spread onto prepared baking sheet and sprinkle with additional cinnamon or sugar crystals if desired. Refrigerate until set, then break or cut into pieces. Store in airtight container up to 1 week.
Now, don’t rush off just yet! Brandi and I also made truffles unlike anything you’ve ever tried – think pumpkin, coffee, and chocolate! They are incredible! Scoot on over to her site today to get the recipe for these little goodies!
Giveaway
On another note – I have a fun giveaway going on on my Facebook Fan Page today, where I am giving away a SIGNED (Personally to YOU!) cookbook from Stephanie Izard, the CMT Artists of the Year Celebrity Chef. The book is titled Girl in the Kitchen, and it looks fabulous! Stephanie is a James Beard Award Nominee and one of Food & Wine magazine’s Best New Chefs, not to mention the ONLY female Top Chef winner, so of course it’s a good one! Head on over to my Facebook Page to enter to win! (If you can’t wait, you can order your copy here, waiting can suck!)
Until next time, have a great weekend everyone! I am packing up to head to Colonial Williamsburg and Busch Gardens with my little family this weekend, but stay tuned to Monday – I have a giveaway from Le Creuset you won’t want to miss!
