Description
Creamy white chocolate, warm pumpkin spice, crunchy gingersnaps, and buttery toasted pecans come together in a rustic, gift-worthy bark that’s simple to make and irresistibly delicious.
Ingredients
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12 oz (340 g) white chocolate (chips or chopped bar; high-quality baking chocolate preferred)
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1 tsp pumpkin pie spice (homemade or store-bought)
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½ cup crushed gingersnap cookies
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⅓ cup toasted pecans, chopped
Optional Twists & Swaps:
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Drizzle of salted caramel sauce (2–3 tbsp)
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Dark chocolate instead of white chocolate
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Pistachios and dried cranberries for a festive twist
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Mini pretzels, toffee bits, or sprinkles for extra crunch
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Gluten-free: use certified GF gingersnaps
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Dairy-free: use a high-quality dairy-free white chocolate
Instructions
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Prep: Line a baking sheet with parchment paper or a silicone mat.
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Melt Chocolate:
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Microwave: Heat on 50% power in 30-second intervals, stirring between each.
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Double Boiler: Melt over simmering water, stirring constantly.
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Tip: If chocolate seizes, stir in 1 tsp vegetable oil or coconut oil.
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Spice It Up: Stir in pumpkin pie spice until fully incorporated.
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Spread Chocolate: Pour melted, spiced chocolate onto the prepared sheet. Spread into an even ¼-inch layer. Rustic edges are perfect.
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Add Toppings: Sprinkle crushed gingersnaps and toasted pecans evenly over the chocolate. Gently press to adhere.
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Chill: Refrigerate for 30–45 minutes until firm. Quick set: freeze 15–20 minutes.
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Break & Serve: Lift parchment and break into rustic pieces by hand or cut with a knife for cleaner edges.
Notes
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Chocolate Bloom: Chocolate may turn cloudy—still safe to eat. Prevent by using dry bowls and gentle chilling.
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White Chocolate Seize: Avoid liquid flavorings; add a tiny bit of neutral oil if necessary.
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Storage: Airtight container in the fridge up to 2 weeks; freeze up to 2 months (separate layers with parchment).
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Sticky or Soft Bark: Chill longer, or ensure high-quality chocolate with good cocoa butter content.