Falling for Latte | Pumpkin Spice Latte Chocolate Bark
Celebrate the cozy flavors of fall with this irresistible Pumpkin Spice Latte Bark; a two-layer chocolate treat inspired by your favorite seasonal latte. The base layer blends silky white chocolate with a hint of espresso powder for that classic coffee kick, while the top layer swirls together creamy white chocolate, real pumpkin, and our signature Pumpkin Spice Latte blend for a perfectly balanced burst of autumn spices. It’s festive, eye-catching and perfect for gifting, snacking or to compliment your favorite desert.
Falling for Latte | Pumpkin Spice Latte Chocolate Bark
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
Varies
Cook Time
30 minutes
This recipe is the ultimate fall dessert, blending creamy white chocolate, rich espresso powder, real pumpkin, and our signature Pumpkin Spice Latte seasoning into a festive two-layer chocolate bark. This easy autumn recipe captures all the cozy flavors of a classic pumpkin spice latte in a fun, shareable treat perfect for holiday gifting, entertaining, or snacking.
Whether you're searching for a simple fall chocolate bark, a pumpkin spice dessert, or a creative way to use our Pumpkin Spice Latte blend, this recipe delivers warm spices, seasonal sweetness, and irresistible crunch. Perfect for fall baking lovers and PSL fans alike.
Ingredients
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1 {12 oz.} bag white chocolate chips. I use Nestle Premier White Morsels
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2 tablespoons pumpkin puree (Dried)
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½ teaspoon pumpkin spice latte
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1 teaspoons instant espresso powder. I use Delallo instant Espresso Powder
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½ teaspoon coconut or vegetable oil
Directions
Place a silicone baking mat (easiest) or parchment paper (not recommended but possible). Place in freezer for a minimum of 5 minutes or until you are ready to pour the first layer of the chocolate.
Dry the pumpkin by placing the pumpkin puree on a sheet of parchment paper or plate and pat with paper towels until the paper towels are almost completely dry. This step is imperative and the dryer the pumpkin the better the pumpkin layer will set.
Use a double-boiler or place a heat-proof bowl over a saucepan with simmering water. Make sure the bottom of the bowl doesn’t touch the water. Make sure the water is simmering but not boiling.
Place half the white chocolate chips and the pumpkin spice in the top pan or bowl and stir until melted and smooth. Do not put a lid on. When morsels begin to turn shiny, stir constantly until melted.
Once melted, a little at a time, stir in the puree. Mix until fully incorporated. You will think your chocolate has seized but it has not. Keep going.
Remove lined cookie sheet from the freezer and scoop the chocolate onto the center of the mat. Using an offset or silicone spatula (I use my hands), spread the mixture into a thin layer. It will have a fudge like texture. Put the tray in freezer for 10 minutes. (It can keep longer if need be)
Clean and completely dry your double-boiler or bowl.
Place remaining half of minus a couple of tablespoons the white chocolate chips and the espresso in the top pan or bowl and stir until melted and smooth.
Pour chocolate onto the center of the pumpkin layer. Using an offset spatula or a silicone spatula, quickly spread the mixture into a thin layer. Return to freezer for 10 minutes.
Melt the reserve tablespoons of chocolate and add the coconut oil. It makes the chocolate easier to drizzle.
Use your silicone spatula and dip in the reserved white chocolate and draw (use the thin side of the spatula and draw on the chocolate) at an angle across chocolate for a decorative touch. (Optional)
Place in freezer for 15 minutes, remove and break into pieces.
Break it, cut it, however you choose.
Recipe Note
This recipe will fail if you do not dry the pumpkin. You can also leave it out but you are missing out on a fabulous flavor. The dryer you get it, the harder the bark will set.
You can melt all the chocolate at once and create both batches but I prefer to separate it into steps as I am not rushed.
I double this recipe with no issues. Use one bag of chips for the pumpkin and one bag for the espresso.
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