Fall Harvest Chocolate Bark
A no-bake chocolate bark with spiced white chocolate swirls, toasted pecans, pepitas, and dried cranberries, ready in about 20 minutes of work.
Servings: 20 pieces
Calories: 175kcal
Cost: 3
Equipment
- rimmed baking sheet or 9x13-inch tray
- parchment paper
- dry skillet for toasting pecans
- 2 microwave-safe bowls
- rubber spatula
- skewer or toothpick for swirling the chocolate
- measuring cups and spoons
Ingredients
- 12 oz semisweet chocolate, chopped
- 6 oz white chocolate, chopped
- 1 tsp coconut oil, divided
- 1/2 tsp pumpkin pie spice
- 1/2 cup pecan halves, toasted and roughly chopped
- 1/3 cup roasted salted pepitas
- 1/3 cup dried cranberries
- flaky sea salt, for finishing
Instructions
- Line a rimmed baking sheet or 9x13-inch tray with parchment paper, leaving an overhang on two sides.
- Toast the pecans in a dry skillet over medium heat for 4 to 5 minutes, shaking often, until fragrant. Let cool, then roughly chop.
- Melt the semisweet chocolate with 1/2 teaspoon coconut oil in a microwave-safe bowl at 50% power in 30-second intervals, stirring after each, until about 90% melted. Stir off the heat until completely smooth.
- Melt the white chocolate with the remaining 1/2 teaspoon coconut oil in 20-second intervals, stirring after each. Stir in the pumpkin pie spice until smooth.
- Spread the melted semisweet chocolate into a rough 9x13-inch rectangle about 1/4 inch thick on the prepared parchment.
- Drizzle the spiced white chocolate over the dark chocolate in ribbons, then drag a skewer through in an S-shaped pattern 4 to 5 times to create swirls.
- Scatter the toasted pecans, roasted pepitas, and dried cranberries evenly over the surface. Gently press the toppings into the chocolate with your palm.
- Sprinkle lightly with flaky sea salt.
- Refrigerate for about 30 minutes until firm and matte. Lift out using the parchment paper and break into about 20 irregular pieces.
Notes
Store in an airtight container at cool room temperature for up to 1 week, or refrigerate for 2 to 3 weeks with parchment paper between layers. Keep all bowls and utensils completely dry, as even a few drops of water can cause melted chocolate to seize.