Pumpkin Bark with Toffee and Pretzels

Name: Pumpkin Bark with Toffee and Pretzels
Prep time: 30 min
Total time: 6 h 30 min
Yield: 9
Ingredients: 1 cup (2 sticks) unsalted butter, cold; 1 cup granulated sugar; ¼ teaspoon salt; 1 ½ teaspoons pumpkin spice; 1 ½ cups mini pretzels, divided; ½ cup milk chocolate chips; 1 ½ cups dark chocolate chips

posted by Zainab Mansaray on Oct 24, 2022 0 comments »

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This pumpkin bark recipe is sponsored by Half & Half magazine. All opinions are mine. Thank you for supporting the brands I love and who make it possible for me to continue creating recipes for you!

Hey there, and welcome back, friends.

You are in for a fall treat!

Pumpkin Bark

In the mood for something sweet and salty? Say no more! This pumpkin bark combines sweetness, saltiness, and fall flavors all in one bite!

This bark is made with homemade toffee, mini pretzels, dark and milk chocolate chips, and a healthy sprinkle of pumpkin spice. Made with just a few simple ingredients, this treat comes together in no time. And trust me, it’s addictively good.

The recipe for this pumpkin bark is from the current issue of Half & Half magazine. Half and Half magazine is a seasonal magazine from Dairy Farmers of America full of delicious recipes featuring dairy products you already have in your fridge. My favorite part of the magazine is all the stories from farm families in each issue. Grab a Half & Half magazine subscription for you and your favorite foodie if you haven’t yet. Use my code ZAINABFALL2150 for 50% off (that’s just $17.50 a year to have a seasonal cookbook delivered straight to your door!)

There’s something about chocolate with layers of crunchy toffee and salty pieces of pretzel with some pumpkin spice. It’s perfect for fall.

Serve some at Halloween parties, as after-school snacks, or just as a sweet fall treat. Who can resist the combination of sweet and salty?

Let me walk you through how to make these!

Pumpkin Bark Ingredients

This pumpkin spice chocolate bark recipe uses a few pantry ingredients to make a sheet pan of bark.

some unsalted butter
granulated sugar
salt
pumpkin spice
a few mini pretzels
milk chocolate chips
dark chocolate chips

How to Make Pumpkin Bark

Lightly spray a 9-by-13-inch quarter sheet pan and line it with parchment paper.

In a heavy-bottomed pot, bring the butter, sugar, and salt to a boil over medium heat. Once the butter is melted, insert a candy thermometer.

Stir toffee occasionally and gently in one direction. Otherwise, it could break and separate. When the toffee reaches 240F or after about 15 minutes, you’ll start to smell it caramelizing and look lightly golden brown.

Once it reaches 285 degrees F, sprinkle in the pumpkin spice and gently whisk it into the toffee, continuing to stir in one direction. If the toffee starts to break and separate, keep it on the heat and whisk vigorously until it comes back together.

Pour the toffee into the prepared baking tray.

Carefully press 1 ¼ cups of the mini pretzels into the toffee.

Evenly sprinkle chocolate chips over the top and sit for 2-3 minutes until melted.

Then, use a small spatula to spread the chocolate and cover the top completely.

Crush the remaining ¼ cup mini pretzels into smaller pieces and sprinkle over the top, pressing them gently into the chocolate.

Let the toffee set at room temperature for at least 6 hours or overnight. Do not refrigerate it, or the chocolate will bloom. Cut or break into pieces and enjoy.

How to Store Pumpkin Bark

Store pumpkin spice chocolate bark in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 3 weeks.

More Fall Recipes

Try out my pumpkin spice recipes and fall recipes below:

Pumpkin Bark Recipe

Yield: 9 x 13 inch sheet pan