Ingredients
16 oz high-quality white chocolate or vanilla melting wafers
1.5 teaspoons pumpkin pie spice
1 cup candy corn kernels
1/2 cup roasted salted pepitas (pumpkin seeds)
Optional: 1/4 cup orange sanding sugar or sprinkles
Instructions
Step 1: Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Step 2: In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring each time until completely smooth.
Step 3: Stir the pumpkin pie spice into the melted chocolate until it is evenly distributed and the color is consistent.
Step 4: Pour the spiced chocolate onto the prepared baking sheet and spread it into an even layer about 1/4 inch thick using a spatula.
Step 5: Immediately sprinkle the candy corn, pepitas, and optional sprinkles over the wet chocolate, pressing lightly to adhere.
Step 6: Let the bark set at room temperature for 15 minutes, then refrigerate for at least 30 minutes until completely firm.
Step 7: Once hard, break the bark into irregular shards by hand or using a sharp knife.
Notes
Store in an airtight container in a cool place to prevent the chocolate from melting.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizers & Snacks
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 185
- Sugar: 20g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
Keywords: pumpkin spice, candy corn bark, Halloween treat, fall dessert, no-bake recipe
