PUMPKIN CHOCOLATE CHIP BARS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, all purpose flour, ground cinnamon, ground ginger, McCormick® Ground Nutmeg, ground cloves, baking soda, kosher salt, unsalted butter, granulated sugar, light brown sugar, large egg, vanilla extract, pumpkin puree, semisweet chocolate chip
Provided by Ivan Diaz
Categories Desserts
Yield 15 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish lightly with nonstick spray, then line with parchment paper and grease again lightly.
- In a medium bowl, whisk together the flour, cinnamon, ginger, McCormick® Ground Nutmeg, cloves, baking soda, and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed for 3-4 minutes, until light and fluffy.
- Mix in the egg and vanilla, then blend in the pumpkin purée until smooth.
- Add the dry ingredients and mix just until combined.
- Fold in all but 3 tablespoons of the chocolate chips with a rubber spatula.
- Pour the batter into the prepared baking dish and smooth the top with an offset spatula. Sprinkle evenly with the remaining 3 tablespoons chocolate chips.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan, then use the parchment to lift out the bars and cut into 15 squares.
- Enjoy!
Nutrition Facts : Calories 185 calories, Carbohydrate 33 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, Sugar 16 grams
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.
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CHOCOLATE PUMPKIN SEED BARK - THE DARING GOURMET
From daringgourmet.com
5/5 (12)Calories 138 per servingCategory Candy, Dessert, Snack
- Place the chocolate in a microwave safe bowl and microwave, stirring frequently, until melted. If using white chocolate do the same but wait until after you've spread out the dark/milk chocolate.
- Spread the pumpkin seeds out onto a silicone mat, parchment or wax paper on a large cookie sheet. Pour the chocolate across the pumpkin seeds and use a spoon spread chocolate into an even layer. Alternatively: It's a little easier to pour the pumpkin seeds directly into the bowl of melted chocolate, stir, pour onto the cookies sheet and spread evenly with a spoon. (It's purely personal preference. I use both ways but slightly prefer the aesthetics of having the pumpkin seeds on the bottom of the bark.)Allow the chocolate to sit for a couple of minutes and then drizzle the melted white chocolate over it (if using).
- Chill the chocolate to set and then break it into pieces. Store the pieces in an airtight container in the fridge for up to a couple of weeks. At cool room temperature they'll keep for about 10 days.
HOW TO MAKE DARK CHOCOLATE PUMPKIN SEED BARK - NIKKI'S …
From nikkisplate.com
Reviews 1Servings 20Cuisine AmericanCategory Dessert, Snack
- In a medium saucepan, melt the coconut oil over low heat. Remove from heat and whisk in the cocoa (or cacao) powder, maple syrup, and almond butter (if using) until smooth.
- With a spatula, remove the chocolate mixture onto a parchment-lined pan or sheet and smooth out until it's about 1/4-1/2 inch thick. Place into freezer on a flat surface for about 15 minutes, until frozen solid.
- Once frozen, break into bark pieces. Store in the freezer until ready to eat. It melts fast when left out of the freezer!
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