I'm not much of a candy maker. I find sugar finicky, and frankly, a bit of a mess. Chocolate, on the other hand, is much more forgiving. And nothing could be easier than making chocolate bark!
Barks are fun because they invite so much creativity. I like to keep to a particular theme - in this instance think "festive fall goodness." Simply grab a few toppings in keeping with your theme, and a chocolate that best compliments them. I like a combination of chewy and crunchy textures on top of my bark! It's also nice to mix salty and sweet. And in a flash, you have a great munchie for entertaining.
For this bark in particular, I whipped up a quick batch of Pumpkin Spice Granola which, admittedly, is delicious on its own. Be sure and keep an leftovers for your morning granola! To drive home that festive fall flavor and color, I sprinkled over some salty pumpkin seeds and sweet dried cranberries.
I'm a lover of dark chocolate, but this bark would have been equally delicious with white chocolate as well!
Pumpkin Spice Granola Bark
Ingredients
For the pumpkin spice granola
· 1 cup rolled oats
· ½ cup chopped pecans
· 2 tbsp brown sugar
· 1 tsp pumpkin spice
· ¼ tsp salt
· ¼ cup honey
· 2 tbsp oil
· 1 tsp vanilla
For the bark
· 12oz semi-sweet chocolate chips
· 1/3 cup roasted, salted pumpkin seed
· 1/3 cup dried cranberries
Preheat oven to 300F.
For the pumpkin spice granola…thoroughly combine all ingredients in a small mixing bowl. Transfer the granola to a baking sheet lined with parchment paper. Bake in the oven for about 50 minutes until the oats are golden brown. Allow the granola to cool completely. Crumble into small clusters and set aside.
For the bark… Pour 8oz of chocolate chips into a microwave safe bowl. Melt the chocolate in the microwave for 60-90 seconds, stirring every 30 seconds. Once melted, add the remaining 4oz of chocolate to the bowl. Stir the chocolate until all chips are melted and smooth.
Pour the chocolate onto a baking sheet lined with parchment paper. Using an offset spatula or butter knife, spread the chocolate into a rectangle about 1/4inch thick. While the chocolate is still warm, generously sprinkle the granola over the chocolate. Scatter the pumpkin seeds and cranberries over the chocolate. Using your fingers, gently pressing the toppings into the chocolate to ensure everything sticks.
Chill the bark in the fridge for at least an hour to allow the chocolate to set.
Using your hands or a sharp knife, cut the bark into large shards.
Store in an airtight container chilled or at room temperature.
Serves 10-12
Notes
For a sweeter spin, substitute the semi-sweet chocolate for white chocolate.
GF Friendly
Gluten Free Friendly!
Check your food labels to ensure the oats, pumpkin seeds and cranberries were processed in a gluten free facility.
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