Recipe Instructions:
1/4 cup pumpkin puree
1 teaspoon pumpkin pie spice
1.5 cups semi-sweet or milk chocolate
1 cup white chocolate
Directions
In a small bowl, mix pumpkin pie spice into pumpkin puree. Set aside.
Prepare a large tray by lining it with wax paper.
Melt milk (or semi-sweet) chocolate using either a double boiler (preferred) or the microwave. If using microwave, heat in 30 second intervals, stirring every 30 seconds until the chocolate is smooth. Be careful not to overheat.
Pour the melted chocolate onto the prepared tray and spread it into a thin layer (about ¼ inch thick).
Melt white chocolate using either a double boiler (preferred) or the microwave. If using microwave, heat in 15 second intervals, stirring every 15 seconds until the chocolate is smooth. Be careful not to overheat (white chocolate is finicky).
Whisk pumpkin puree into melted white chocolate until thoroughly combined.
Drop the white chocolate/pumpkin mixture onto the baking sheet by the spoonful. Use a fork or the tip of a knife to swirl the pumpkin mixture into the chocolate
Place in the refrigerator until the chocolate has set. One set, break bark into small irregular pieces. Store in an airtight container in the refrigerator.
