Best Pumpkin Bark Recipes

PUMPKIN ICE CREAM PIE WITH CHOCOLATE-ALMOND BARK AND TOFFEE SAUCE

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.

PUMPKIN ICE CREAM PIE WITH COCOLATE-ALMOND BARK & TOFFEE SAUCE RECIPE

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

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!

WHITE CHOCOLATE, CRANBERRY, AND PUMPKIN SEED BARK

Steps:

• Heat 2/3 of the dark chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, until chocolate is nearly melted but some chunks remain, 1 to 2 minutes. Remove from microwave and stir until completely smooth. Add the remaining 1/3 of dark chocolate. Stir well until all the chocolate has melted.
• Melt white chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes.
• Lay out a large sheet of parchment paper on a flat work surface. Pour dark chocolate onto parchment and spread into a thin, even layer using a spatula. Drizzle white chocolate on top. Sprinkle cranberries and pumpkin seeds quickly over chocolate before it sets.
• Leave the chocolate to set fully, about 45 minutes. Break into randomly sized pieces and store in an airtight container.

PUMPKIN BARK

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.