|Nutritional Guidelines (per serving)|
|Servings: 1 lb. bark (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pumpkin chocolate bark has a gorgeous swirl of orange pumpkin-flavored chocolate running through rich semi-sweet chocolate. This beautiful treat makes a perfect Halloween candy, and it couldn’t be easier to make.
You will need orange oil-based candy coloring and oil-based candy pumpkin flavoring for this recipe—water-based colorings and flavorings will not mix well with the chocolate. The flavoring can be found in many specialty cake or candy stores, or purchased online by searching for “pumpkin flavoring.”
This is one of many different types of pumpkin-flavored candies.
- 2 cups semi-sweet chocolate (chopped or chocolate chips)
- 1 teaspoon pumpkin-flavored candy oil
- 1 1/2 cups white chocolate (chopped or white chocolate chips)
- 4 drops orange candy coloring (or more as needed)
Prepare a baking sheet by lining it with aluminum foil or waxed paper.
If you would like to store this candy at room temperature, you should temper the chocolate. (Note that you cannot temper chocolate chips). If you are fine with storing the candy in the refrigerator, it can simply be melted as described in the following instructions. Place the semi-sweet chocolate in a medium microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.
Once the chocolate is melted and smooth, stir in 1/2 teaspoon of the pumpkin flavoring and stir until smooth. Scrape the melted chocolate onto the prepared baking sheet and spread it into a thin layer, about 1/4-inch thick, with a knife or offset spatula. Set aside at room temperature while you prepare the white chocolate.
Place the white chocolate in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating. Once melted, add the remaining 1/2 teaspoon of pumpkin flavoring, and a few drops of orange candy oil. Stir until well-mixed, and add more coloring if necessary to achieve the shade of orange you’d like.
Take a large spoon and drop spoonfuls of the orange all over the chocolate on the baking sheet. Use a toothpick or the tip of a knife to swirl the orange and chocolate together. Try not to swirl too much, or the color will become muddy and the swirls indistinct.
Refrigerate the tray to set the chocolate, about 15 minutes. Once set, break the bark into small irregular pieces with your hands. If the chocolate has been tempered, you can store it in an airtight container at room temperature, but if not, you should keep it in an airtight container in the refrigerator to prevent it from becoming too soft.