Happy Halloween! In honor of this, my favorite of all holidays, I whipped up a batch of pumpkin bark, based on this delicious recipe I found on the blog Noming Through Life. I didn’t swirl mind quite as much as Meg’s version, but I decided to cut them out and decorate them with edible ink to transform them into delectable jack-o-lanterns. Be safe and have fun tonight, everyone!
White Chocolate Pumpkin Espresso Bark
12 ounces quality white chocolate (chopped if using a bar)
1/2 teaspoon coconut oil (optional)
2 tablespoon pumpkin puree
1 teaspoon pumpkin spice
1/4 teaspoon ground espresso, or instant espresso
Line a baking sheet with parchment paper.
In a microwave heat pumpkin puree in a microwave safe bowl for 20 seconds. Remove and stir in pumpkin spice and espresso. Set aside.
Melt chocolate and coconut oil in a double boiler over a very low simmer, stirring until smooth. Pour 2/3 of the melted chocolate onto the lined baking sheet. With a spatula spread the melted chocolate out to create desired level of thickness.
Add warm pumpkin mixture into remaining melted chocolate. Stir to combine. Pour over the white chocolate layer and again using a spatula spread to evenly cover the white chocolate layer.
With the point of a toothpick working quickly, lightly swirl chocolate to create a swirled effect.
Place baking sheet into a refrigerator and let chill for at least 1 hour or until fully hardened. Remove from refrigerator and either break bark into pieces or use a knife to cut into irregular shapes (or, in my case, pumpkins!). Serve immediately or store in an airtight container in a refrigerator until ready to serve.