Description
Pumpkin spice latte bark pairs creamy white chocolate with espresso, warm spice, and an optional orange swirl. A little toasted crunch finishes each chilled piece.
Ingredients
Scale
Chocolate Base
- 16 ounces (454 g) white chocolate bars, finely chopped
- 1 teaspoon pumpkin pie spice
- 1 teaspoon instant espresso powder, any coarse granules finely crushed
Swirl and Toppings
- ¼ cup orange candy melts, optional
- 2 tablespoons toasted pepitas, completely cooled
- Small pinch of flaky sea salt, to taste
- 2 tablespoons toffee bits or crushed Biscoff cookies, optional
- Small amount of edible coffee-bean-shaped candy or chopped chocolate-covered espresso beans, optional
- Caramel sauce, optional, for drizzling over individual pieces just before eating
Instructions
- Line a baking sheet with parchment paper. Measure the spices and toppings, cool the toasted pepitas, and make sure all utensils are dry.
- Place the chopped white chocolate in a dry microwave-safe bowl.
- Microwave at 50% power in 20-second intervals, stirring between each. Switch to 10-second intervals as it softens, then stir until smooth.
- Alternatively, melt the chocolate in a dry heatproof bowl over gently simmering water, keeping it away from the water and steam.
- Remove from heat and stir in the pumpkin pie spice and dry espresso powder until evenly combined. Avoid adding any liquids.
- Spread the chocolate evenly over the parchment into a 9×12-inch rectangle, about ¼ inch thick.
- If using orange candy melts, melt separately according to the package directions, dot over the chocolate, and swirl gently with a skewer.
- Sprinkle with cooled pepitas, a pinch of salt, and optional dry toppings. Gently press larger pieces into the chocolate.
- Keep optional caramel sauce separate and add only when serving.
- Refrigerate for 30–60 minutes, until completely firm and easy to lift from the parchment.
- Break into 12 portions and keep refrigerated until serving or packaging.
Notes
- Keep everything dry: Use dry tools and espresso powder. Avoid adding brewed coffee, milk, or pumpkin purée.
- Coffee-free option: Omit the espresso powder and coffee-based toppings. No replacement is needed.
- Add toppings before chilling: Sprinkle dry toppings onto the soft chocolate. Save caramel sauce for just before eating.
- Store chilled: Refrigerate airtight with parchment between layers and enjoy within one week for best quality. The bark can soften in a warm room.
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 220
- Sugar: 18g
- Sodium: 35mg
- Fat: 13g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg