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- 2 cups dark chocolate chips - 1 cup white chocolate chips - 1 teaspoon pumpkin spice blend - 1/2 cup brewed espresso or strong coffee, cooled - 1/4 cup chopped pecans - 1/4 cup crushed graham crackers - 1/4 cup mini marshmallows - 1 tablespoon coconut oil To make Pumpkin Spice Latte Bark, you need some key ingredients. First, dark chocolate chips bring rich flavor. The white chocolate chips add sweetness and creaminess. Pumpkin spice blend gives that warm, cozy taste. Brewed espresso or strong coffee adds depth and enhances flavor. You can also add some fun toppings. Chopped pecans give a nice crunch. Crushed graham crackers mimic a pie crust, adding texture. Mini marshmallows bring a touch of whimsy. Coconut oil helps the dark chocolate melt smoothly. Gather these ingredients to start your fall treat. For the full recipe, follow the steps outlined. Line a baking sheet with parchment paper to prevent sticking. This makes cleanup easy later. Combine dark chocolate chips and coconut oil in a microwave-safe bowl. Heat in the microwave in 30-second bursts. Stir well between each burst. Keep heating until it is smooth and silky. Pour the melted dark chocolate onto the baking sheet. Use a spatula to spread it evenly. Aim for about a 1/4 inch thick layer. Place the baking sheet in the freezer for about 15 minutes. This helps the chocolate set nicely. In another microwave-safe bowl, melt the white chocolate chips using the same method. Stir every 30 seconds until melted. After that, mix in the cooled espresso and pumpkin spice blend. Stir until the mixture is smooth and well combined. Once the dark chocolate is set, pour the white chocolate mixture over it. Use a spatula to spread it evenly. Now, sprinkle the crushed graham crackers, mini marshmallows, and chopped pecans on top. Gently press these toppings down so they stick. Return the baking sheet to the fridge. Chill for about 30 minutes, or until the bark is firm. Now you have a fun, tasty treat! For the complete recipe, check the Full Recipe link. To make smooth chocolate, use room temperature ingredients. Cold ingredients can cause the chocolate to seize. When melting chocolate, I recommend using a microwave. Heat in 30-second bursts. Stir well between each burst to prevent burning. This will help you achieve a creamy texture. After enjoying your pumpkin spice latte bark, store leftovers in an airtight container. This helps keep the bark fresh and tasty. If you leave it out, it may dry out or lose its flavor. I suggest storing it in a cool, dark place. You can also refrigerate it for extra crunch. Feel free to switch up the chocolate types. Dark chocolate gives a rich flavor, but milk chocolate works too. You can also try white chocolate for a sweeter taste. For the spices, cinnamon can replace pumpkin spice. Adjust to your liking for a personal touch. {{image_4}} To make a vegan version, choose vegan chocolate chips. You can find these at most stores. For the white chocolate, look for a dairy-free option. Use non-dairy milk in place of brewed espresso. Almond or oat milk works well here. Follow the same steps from the Full Recipe. Melt the vegan chocolate and mix well with your other ingredients. You’ll have a tasty treat that fits your diet! To ensure your bark is gluten-free, check all your ingredients. The chocolate chips should be labeled gluten-free. Most brands are safe, but it's best to verify. Use gluten-free graham crackers if you want that classic crunch. Follow the Full Recipe as is, with these replacements. You’ll create a sweet snack without any gluten worries. Want to add more flavor? Try mixing in peppermint extract for a fresh twist. Just a few drops can make a big difference. Almond extract is another great option. It adds a nutty taste that pairs well with chocolate. You can also mix in some orange zest for a citrus kick. These small changes can turn your bark into a whole new treat! To keep your pumpkin spice latte bark fresh, store it in a cool, dark place. If you want to keep it for longer, the fridge works well too. Make sure to place the bark in an airtight container. This helps maintain its texture and flavor. When stored properly, your bark can last up to a week. After that, it may lose some of its taste and texture. If you notice any changes in smell or appearance, it’s best to toss it out. Always check before you indulge! Freezing is a great way to save your pumpkin spice latte bark for later. To freeze, wrap the bark tightly in plastic wrap, then place it in a freezer bag. This helps protect it from freezer burn. You can freeze it for up to three months. When you're ready to enjoy it, thaw it in the fridge overnight. This keeps the bark nice and tasty! For the full recipe, check out the earlier sections. To make Pumpkin Spice Latte Bark, follow these simple steps: 1. Prepare the Baking Sheet: Line a baking sheet with parchment paper. 2. Melt the Dark Chocolate: In a microwave-safe bowl, mix dark chocolate chips with coconut oil. Heat in 30-second bursts, stirring until melted. 3. Spread the Dark Chocolate: Pour the melted dark chocolate onto the sheet. Spread it evenly to about 1/4 inch thick. Freeze for 15 minutes. 4. Prepare the White Chocolate Mixture: Melt white chocolate chips using the same microwave method. Stir in cooled espresso and pumpkin spice until smooth. 5. Layer the White Chocolate: Pour the white chocolate mixture over the dark chocolate. Spread evenly to cover. 6. Add Toppings: Sprinkle crushed graham crackers, mini marshmallows, and pecans if desired. Press down to stick. 7. Final Setting: Chill in the refrigerator for 30 minutes until firm. 8. Break and Store: Break into pieces and enjoy. Store in an airtight container for up to a week. This process creates a treat that captures the cozy flavors of fall. For more details, see the Full Recipe. Yes, you can use other types of chocolate in this recipe. Here are some options: - Milk Chocolate: It adds a sweeter taste to the bark. - White Chocolate: You can use all white chocolate for a creamy treat. - Semi-Sweet Chocolate: A good balance of sweet and rich flavors. - Vegan Chocolate: For a dairy-free option, try vegan chocolate chips. Each type will give a different flavor and texture to your bark. Feel free to mix and match based on your taste. You can find ready-made Pumpkin Spice Latte Bark at several stores or online. Here are some suggestions: - Local Bakeries: Many bakeries offer seasonal treats during fall. - Specialty Chocolate Shops: Look for gourmet shops that create unique confections. - Online Retailers: Websites like Amazon or Etsy often have sellers offering this bark. - Grocery Stores: Some larger grocery chains may have it in their seasonal aisle. These options can save time while still letting you enjoy this delicious fall treat. This blog post covered how to make delicious Pumpkin Spice Latte Bark. We looked at key ingredients, step-by-step instructions, and useful tips for perfect results. You learned about variations for vegan and gluten-free options, plus how to store your bark well. Remember, experimenting with flavors can add excitement. Your creations can impress friends and family. Make this treat your own, and enjoy every bite!

- Pumpkin Spice Latte Bark

Indulge in the delightful flavors of fall with this easy Pumpkin Spice Latte Bark recipe! Combining rich dark and white chocolate with pumpkin spice, graham crackers, and mini marshmallows, it's a sweet treat that’s perfect for sharing. Whether for a cozy night in or a festive gathering, this bark is sure to impress. Click through to explore the full recipe and learn how to make your own delicious batch today!
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Ingredients
  

2 cups dark chocolate chips

1 cup white chocolate chips

1 teaspoon pumpkin spice blend

1/2 cup brewed espresso or strong coffee, cooled

1/4 cup crushed graham crackers

1/4 cup mini marshmallows

1 tablespoon coconut oil

1/4 cup chopped pecans (optional)

Instructions
 

Prepare the Baking Sheet: Begin by lining a baking sheet with parchment paper. This will prevent the chocolate from sticking and make it easier to remove once set. Set the lined baking sheet aside.

    Melt the Dark Chocolate: In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave the mixture in 30-second intervals, stirring well in between until the chocolate is fully melted and achieves a smooth consistency.

      Spread the Dark Chocolate: Pour the melted dark chocolate mixture onto the prepared baking sheet. Use a spatula to spread it out evenly into a layer roughly 1/4 inch thick. Place the baking sheet in the freezer and allow the dark chocolate to set for about 15 minutes.

        Prepare the White Chocolate Mixture: In a separate microwave-safe bowl, melt the white chocolate chips using the same microwave method—30 seconds at a time, stirring in between. Once melted, stir in the cooled espresso and the pumpkin spice blend until the mixture is completely smooth and well combined.

          Layer the White Chocolate: After the dark chocolate has set, carefully pour the white chocolate mixture over the dark chocolate layer. Use a spatula to spread it evenly across the top, ensuring it covers the dark chocolate completely.

            Add Toppings: Generously sprinkle the crushed graham crackers, mini marshmallows, and, if desired, the chopped pecans over the white chocolate layer. Gently press down on the toppings with your fingers to ensure they adhere to the chocolate.

              Final Setting: Return the baking sheet to the refrigerator and allow the bark to chill for an additional 30 minutes, or until it is completely set and firm to the touch.

                Break and Store: Once fully set, remove the bark from the fridge and break it into pieces! Serve immediately or store the pieces in an airtight container for up to a week for fresh bites of pumpkin spice indulgence.

                  - Prep Time: 15 mins | Total Time: 1 hr | Servings: 12 pieces