Happy National White Chocolate Day! I figured there was no better way to celebrate an obscure food holiday than to whip up a seasonal take on one of my favorite easy desserts, chocolate bark. This make-ahead confection can be loaded with your choice of dried fruits, nuts and spices. I chose to go for big seasonal flavor by topping melted white chocolate with toasted pumpkin seeds, dried cherries and a pinch of Allspice for a pumpkin pie-like taste to every bite.

Not a white chocolate fan? Try my semi-sweet chocolate bark layered with dried cranberries, apricots and salted almonds.

Dessert

White Chocolate, Cherry and Pumpkin Seed Bark

Happy National White Chocolate Day! I figured there was no better way to celebrate an obscure food holiday than to whip up a seasonal take on one of my favorite easy desserts, chocolate bark. This make-ahead confection can be loaded with your choice of dried fruits, nuts and spices.
4 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 15 servings

Ingredients 

  • 1/3 cup pumpkin seeds
  • Pinch of salt
  • 12 oz. white chocolate (Recommended: Valrhona)
  • 1/4 teaspoon Allspice
  • 3/4 cup pitted, dried tart cherries

Instructions 

  • Toast the pumpkin seeds by placing them in a pan over medium heat for 4 to 5 minutes, stirring occasionally to prevent burning (be careful as the seeds may crackle as they heat).
  • Remove the toasted seeds, toss them with the salt and and set them aside to cool.
  • Make a double boiler by first boiling a large pot of water.
  • Break the chocolate bar into pieces then add the pieces to a smaller pot. Hold the smaller pot over the boiling water to melt the chocolate, careful not to let any water leak into the smaller pot.
  • Stir the chocolate continuously until it is smooth. Add the Allspice and mix until well incorporated.
  • Pour the chocolate onto a baking sheet lined with a Silpat or parchment paper.
  • Use a rubber spatula to spread the chocolate out until it is roughly ¼" thick.
  • Immediately top with the toasted pumpkin seeds and dried cherries.
  • Let the bark harden in the refrigerator or in a cool, dry place for at least 4 hours, or until firm.
  • Cut or break the chocolate bark into pieces and enjoy!

Kelly's Note:

  • Store any leftover bark in the fridge to ensure that it stays firm.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Nutrition

Calories: 149kcal, Carbohydrates: 18g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 4mg, Sodium: 21mg, Potassium: 76mg, Sugar: 16g, Vitamin A: 220IU, Vitamin C: 0.1mg, Calcium: 51mg, Iron: 0.3mg

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Comments

  1. 4 stars
    I made this chocolate bark with seeds I saved from carving pumpkins. Such a tasty way to eat up all those leftover seeds!