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Cozy Fall Spiced Pumpkin Seed Trail Mix Bark

cozy fall spiced pumpkin seed trail mix bark - featured image
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This easy chocolate bark combines dark and white chocolate with toasted pumpkin seeds, dried cranberries, and warm fall spices for a crunchy, sweet, and salty treat that’s perfect for fall gatherings, gifting, or snacking.

Ingredients

Scale
  • 12 ounces dark chocolate chips (about 2 cups)
  • 6 ounces white chocolate chips (about 1 cup)
  • 1 cup raw pumpkin seeds (pepitas)
  • ½ cup dried cranberries
  • ¼ cup dried apricots, chopped into small pieces
  • 1 tablespoon unsalted butter
  • 1 teaspoon ground cinnamon, divided
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ teaspoon sea salt (flaky, like Maldon)
  • 1 teaspoon coconut oil

Instructions

  1. Toast the pumpkin seeds: Heat a small skillet over medium heat. Add the raw pumpkin seeds and toast for 2-3 minutes, shaking occasionally, until they start to pop and turn golden. Immediately add ½ teaspoon cinnamon, nutmeg, ginger, and cloves. Stir for about 30 seconds until fragrant. Transfer to a plate to cool completely.
  2. Prepare your baking sheet: Line a baking sheet with parchment paper, extending slightly over the edges for easy removal.
  3. Melt the dark chocolate: Place dark chocolate chips and 1 tablespoon butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth and fully melted (about 2 minutes total).
  4. Spread the dark chocolate: Pour melted dark chocolate onto the prepared baking sheet. Use a spatula to spread into a rough rectangle about ¼-inch thick.
  5. Melt the white chocolate: In a separate microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 20-second intervals, stirring after each, until smooth.
  6. Create the marble effect: Drizzle melted white chocolate over the dark chocolate layer in random patterns. Use a knife or toothpick to gently swirl, being careful not to over-swirl.
  7. Add the toppings: While chocolate is still wet, sprinkle toasted spiced pumpkin seeds evenly over the surface, followed by dried cranberries and chopped apricots. Press gently into the chocolate. Sprinkle remaining ½ teaspoon cinnamon and flaky sea salt over everything.
  8. Set the bark: Place baking sheet in the refrigerator for at least 1 hour, or until chocolate is completely firm. (Freezer: check after 30 minutes.)
  9. Break into pieces: Once set, lift parchment paper to remove bark. Break into irregular pieces with your hands or cut into squares with a knife.

Notes

For best flavor, toast the pumpkin seeds with spices—don’t skip this step. White chocolate is delicate; melt slowly to avoid seizing. If your kitchen is warm, refrigerate the bark for the full hour to ensure it sets properly. The bark tastes even better after a day or two in the fridge as flavors meld.

Nutrition

Keywords: fall bark, pumpkin seed bark, chocolate bark, trail mix bark, easy dessert, fall recipe, pumpkin seeds, white chocolate, dark chocolate, cranberries

Find it online: https://recipebelle.com/cozy-fall-spiced-pumpkin-seed-trail-mix-bark-best-easy-recipe/