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–+ servings
Easy Creamy Pumpkin Spice Monster Bark Recipe

Pumpkin Spice Monster Bark

A fun, no-bake Halloween treat combining pumpkin spice, white chocolate, pretzels, and candy toppings. Perfect for parties and celebrations.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 233
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon unsalted butter for greasing, optional
  • 2 cups white chocolate chips or chopped white chocolate bar
  • 1 teaspoon pumpkin pie spice store bought or homemade
  • 1/2 teaspoon vanilla extract
  • 1 cup mini pretzels roughly broken
  • 1/2 cup mini marshmallows
  • 1/2 cup chopped nuts pecans or almonds for crunch, optional
  • 1/4 cup candy corn or fall colored candies
  • 1/4 cup edible candy eyes for the monster effect
  • 1/4 cup orange and black sprinkles optional, for extra festivity
  • a pinch sea salt to balance the sweetness

Equipment

  • Baking sheet
  • Parchment paper
  • microwave-safe bowl,
  • - Spatula

Method
 

  1. Line a baking sheet with parchment paper or a silicone mat. If using parchment, lightly grease with butter to prevent sticking.
  2. In a microwave safe bowl, add the white chocolate chips. Microwave in 20 second intervals, stirring after each, until fully melted and smooth (about 1-2 minutes total). If you prefer stovetop, use a double boiler. Stir in the vanilla extract and pumpkin pie spice. Taste and adjust spice if needed.
  3. Gently fold in the broken mini pretzels and chopped nuts (if using). Use a spatula to combine evenly. Work quickly; chocolate thickens as it cools.
  4. Pour the melted chocolate mixture onto the prepared baking sheet. Use the spatula to spread it into a rough rectangle, about 1/4 inch thick. Aim for an even layer. No need for perfection – this is monster bark, after all.
  5. Sprinkle mini marshmallows evenly over the top while the chocolate is still soft. They’ll nestle in slightly. Then, scatter candy corn, edible candy eyes, and sprinkles. Press them lightly with your fingers or the spatula so they adhere.
  6. Dust a pinch of sea salt over the entire surface. This enhances the flavors, cutting through the sweetness just right.
  7. Place the baking sheet in the refrigerator for 20-30 minutes, or until firm. For faster setting, use the freezer for 10-15 minutes. Avoid longer times to prevent over-freezing.
  8. Once set, remove from the fridge. Lift the parchment and break the bark into irregular shards. About 12-16 pieces. The uneven shapes add to the monster charm.
  9. Arrange on a platter for immediate enjoyment, or store as directed. Each bite should offer a mix of textures: creamy chocolate, crunchy pretzels, chewy marshmallows.

Nutrition

Calories: 233kcalCarbohydrates: 31gProtein: 2gFat: 12gSaturated Fat: 7gSodium: 61mgPotassium: 65mgFiber: 1gSugar: 18gCalcium: 3mgIron: 0.3mg

Notes

This recipe is scalable. Double the batch if needed for larger crowds. Room temperature ingredients help everything mix smoothly. The spice level is crucial—start with 1 tsp and build based on preference.
If the chocolate seizes, gently reheat with a splash of milk. For vegan versions, use dairy-free white chocolate chips and ensure all add-ins are plant-based.
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