Best 3 Pumpkin Bark Recipes
Indulge in the delightful and versatile pumpkin bark, a sweet and crunchy treat perfect for any occasion. This delectable confection is made with a combination of white chocolate, pumpkin puree, and a variety of delicious toppings, resulting in a symphony of flavors and textures. From the classic combination of white chocolate and pumpkin spice to the innovative blend of dark chocolate and candied ginger, each recipe offers a unique taste experience. Whether you prefer a simple and elegant bark or one adorned with an array of toppings, this versatile treat can be customized to suit your preferences. With its vibrant orange hue and festive appearance, pumpkin bark is a perfect addition to your Halloween or Thanksgiving dessert table. Furthermore, its ease of preparation makes it an ideal last-minute treat when you need a quick and impressive dessert. Dive into the world of pumpkin bark and discover the endless possibilities of this delightful confection.
Let's cook with our recipes!
PUMPKIN ICE CREAM PIE WITH CHOCOLATE-ALMOND BARK AND TOFFEE SAUCE
Provided by Sarah Patterson Scott
Categories Milk/Cream Food Processor Microwave Chocolate Dessert Bake Christmas Thanksgiving Kid-Friendly Frozen Dessert Almond Spice Pumpkin Fall Family Reunion Cinnamon Christmas Eve Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 27
Steps:
- For crust:
- Preheat oven to 350°F. Finely grind graham crackers in processor. Mix in sugar. Add butter; mix to blend. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Bake until light brown around edges, about 12 minutes. Cool completely.
- For filling:
- Whisk first 9 ingredients in medium bowl. Slightly soften ice cream in microwave in 10-second intervals. Measure 1 cup ice cream; cover and freeze (reserve for another use). Spoon remaining ice cream into large bowl. Working quickly, add pumpkin mixture and fold just until swirled into ice cream (do not blend completely). If ice cream begins to melt, freeze until almost firm. Spoon ice cream filling into cooled crust, cover with plastic, and freeze until firm, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
- For bark, sauce, and topping:
- Line baking sheet with parchment paper; spray with nonstick spray. Stir chocolate in bowl set over saucepan of simmering water until melted and smooth. Pour onto baking sheet. Using offset spatula, spread chocolate in even layer into 12x9-inch rectangle. Sprinkle with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface. Peel off paper. Coarsely chop. Place DO AHEAD: Chocolate-almond bark can be made 2 days ahead. Keep frozen.
- Bring brown sugar, corn syrup, 3 tablespoons water, and butter to boil in heavy medium saucepan, stirring until butter melts and sugar dissolves. Reduce heat to medium and boil until dark brown, stirring occasionally, about 5 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Boil 1 minute longer. Cool slightly. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill. Rewarm before serving.
- Using electric mixer, beat 1 1/2 cups cream and 2 tablespoons sugar in medium bowl until peaks form. Spoon decoratively over pie. Sprinkle chocolate-almond bark over. Cut pie into wedges and serve, passing warm sauce alongside.
CHOCOLATE PUMPKIN BARK
I became utterly addicted to this pumpkin bark that appears at Whole Foods in the fall, but it's quite expensive so I wanted to try making my own version at home. It's a little time-consuming but delicious, and far cheaper! Would be a hit at fall parties. The spicing is really dependent on how much you want the pumpkin to stand out, 1-2 teaspoons is what I prefer. Dark chocolate would also work nicely in this but milk chocolate makes for rich bark that pairs well with the pumpkin. The kind I buy at the store has no crunchy bits in it, the fixings were my idea, but it's delicious both crunchy and smooth! Cook time is both the stovetop and chill times. Yields about 1.5-2 lbs. EDIT: Fixed due to typo-- should be 1/2 cup pumpkin or a bit less, the melted white chocolate should still have the same consistency as melted chocolate. I made this again using an 11 x 7 pan which I liked better.
Provided by the80srule
Categories Candy
Time 3h20m
Yield 2 pounds of bark, 15-20 serving(s)
Number Of Ingredients 8
Steps:
- Line a 9 x 13 (or 11 x 7) dish with wax paper or parchment paper. In a double boiler (or my ghetto way of filling a pot with water then putting a metal bowl over the top of it) place the milk chocolate chips inside, until nearly fully melted (should be about 5 minutes or less) and pour into the pan evenly.
- Clean out the metal bowl/top part of the double boiler and melt the white chocolate chips, blending with the pumpkin and spice.
- Pour into the pan and stir up here and there with a fork to create a marbled look and mix it up a little.
- I prefer to leave the bark smooth but if you want to add the crunchy fixins like the pumpkin seeds, nuts, oats, etc. sprinkle them on now and press some of them into the bark with a fork if you like.
- Place the pan in the fridge and chill until completely firm, I play it safe and leave it in a couple hours.
- Extract the bark from the pan once it's fully set, and break up into random pieces (always fun) or for a more professional appearance, cut with a large sharp knife, keep covered and chilled until ready to serve but trust me, this will barely last leaving your house en route to the fall parties!
Nutrition Facts : Calories 232.5, Fat 14.1, SaturatedFat 8.4, Cholesterol 4.8, Sodium 23, Carbohydrate 28.3, Fiber 1.4, Sugar 25.8, Protein 2.3
PUMPKIN BARK
I made this candy using Wilton's orange vanilla melting chips and it is very good and easy to make. This recipe is from taste of home's website http://community.tasteofhome.com/forums/t/682611.aspx
Provided by Queen Dana
Categories Candy
Time 15m
Yield 1 pan
Number Of Ingredients 7
Steps:
- Melt chocolate according to package directions. In a small bowl, mix spices, pumpkin butter and vanilla together. Stir in pecans. Add to melted chocolate and stir until well mixed. Turn out on a buttered marble slab or cookie sheet lined with buttered aluminum foil. Chill until firm - cut into pieces.
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree will give your bark a more浓郁风味和质地。To make your own pumpkin puree, simply peel, cube, and steam or roast a pumpkin until tender. Then, mash the pumpkin until smooth.
- Don't overmix the batter: Overmixing the batter will make your bark tough. Mix just until the ingredients are combined.
- Spread the batter evenly in the pan: This will help ensure that the bark bakes evenly.
- Bake the bark until it is set: The bark should be firm to the touch but not overbaked. Overbaked bark will be dry and crumbly.
- Let the bark cool completely before cutting it: This will help prevent the bark from crumbling.
- Store the bark in an airtight container at room temperature: The bark will keep for up to 2 weeks.
Conclusion:
Pumpkin bark is a delicious and easy-to-make treat that is perfect for fall. With its rich pumpkin flavor, creamy white chocolate, and crunchy nuts, this bark is sure to be a hit with everyone who tries it. So next time you're looking for a sweet and festive snack, give pumpkin bark a try. You won't be disappointed!
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