Pumpkin Pie Caramel Chocolate Bark

When the leaves start to turn colors and there is a slight chill in the air, you know it’s officially time for PUMPKIN EVERYTHING! The store shelves are stocked with Halloween candy, you can grab a pumpkin spice latte at your favorite coffee shop and you can even celebrate the season with a super cute ‘Pumpkin Spice’ t-shirt!

If you’re anything like me, fall weather puts me in the mood for a cozy sweater and a spatula. With the holidays in sight, I’m always on the lookout for new treats to make. This easy Pumpkin Pie Caramel Chocolate Bark recipe is a perfect way to incorporate the comforting flavors and colors of fall into one delicious treat.

Some of the products used in this recipe were supplied to us by Chocoley.com.  As always, all opinions are entirely our own. Please read our disclosure policy for more information.

Ingredients for Pumpkin Pie Chocolate Caramel Bark

  • Bada Bing Bada Boom Candy & Molding Gourmet Compound Chocolate
    • This is a semi-sweet Belgian style compound chocolate made with a formula perfect for candy making. It’s super easy to use – no tempering is required. It’s also made with top quality ingredients – no hydrogenated oil and free of peanuts, tree nuts, eggs and gluten. It also uses socially responsible cocoa that’s part of a program that helps life cocoa farmers and communities out of poverty.
  • Chocoley Gourmet Caramel
    • This “ready-to-dip” vanilla caramel is super creamy and doesn’t stick to your teeth! It’s made with real butter, no hydrogenated oils and is gluten free/celiac safe and AKC Kosher Dairy. It’s PERFECT for making caramel apples too.
  • Pumpkin Chocolate Flavoring Oil
    • Unlike grocery store extracts that are diluted with large amounts of alcohol and/or water, this flavoring is 3x to 4x stronger than typical alcohol-based extracts! It’s also meant for use with chocolate (some flavorings made with water with cause your chocolate to seize up – not good!)
  • Decocoa White Gourmet Compound Chocolate
    • This gourmet white chocolate is made from the highest quality, ethically traded ingredients. No hydrogenated oils, no titanium dioxide or other whiteners. It’s also specially formulated so you can add chocolate coloring and flavoring oils.
  • Crushed Graham Crackers
  • Ground Cinnamon
  • Light Brown Sugar
  • Fall Sprinkles

Pumpkin Pie Bark Stack


Don’t forget to pin this recipe to your ‘Pumpkin Treats’ board on Pinterest!

Pumpkin Pie Caramel Chocolate Bark Recipe (No Tempering Required)
Course: Dessert, Snack
Author: The Three Snackateers
You'll Also Need
  • Bark Mold/Baking Sheet or other items to pour the melted chocolate into such as Styrofoam plates, plastic coated plates, non-stick baking pans, or anything that will easily release the chocolate.
  • Mixing Bowl
  • Spatula
  • Double Boiler (optional)
  1. Warm the pumpkin flavoring oil to room temperature following directions that came with product.

  2. Prepare the graham crackers mixture by combining crushed graham crackers, cinnamon, and light brown sugar and mixing well. (Use approximately 1.5 tablespoons of cinnamon and 2 tablespoons of light brown sugar for every sleeve of graham crackers you crush).

  3. Melt the chocolate using instructions that came with your chocolate. Ideally, use a double boiler (or a double boiler insert). Do not let the water touch the bottom of the double boiler. Only let the water simmer. Do not allow it to boil or you may burn the chocolate. If you must use a microwave, melt on medium heat for short periods being very careful not to overheat the chocolate.

  4. Add pumpkin flavoring oil (to taste) to melted chocolate.

  5. Pour the flavored chocolate onto a heavy weight dipping sheet lined baking sheet (or any flat bottomed surface – or pour DIRECTLY onto a sturdy wax coated paper plate or onto a Styrofoam plate) and spread with a spatula until it’s about 1/4″ thick.

  6. Immediately cover the chocolate with a layer of the graham cracker crumb mixture.

  7. Refrigerate until set-up (hardened) – about 15 minutes. Don’t leave the chocolate in the refrigerator for too long. The chocolate can become too cold and will “sweat” or even crack when brought to room temperature.

  8. While the chocolate is setting, melt the Chocoley Gourmet Caramel on low heat until it reaches 170° F. You can use a microwave on medium heat for short periods being very careful not to overheat the mixture.

  9. Remove chocolate from refrigerator and drizzle melted caramel over the top. Be generous with the caramel!

  10. Return to refrigerator until caramel has set.

  11. While the caramel is setting, melt Decocoa White Gourmet Compound Chocolate. Directions are on the package.

  12. When it’s ready, decorate bark with the white chocolate.

  13. Immediately sprinkle on fall sprinkles before the white chocolate sets-up.

  14. Return to refrigerator until white chocolate has set.

  15. Cut or break into pieces of whatever size you want! OR Don’t break up the bark before if you give it as a gift! It looks pretty cool as one big piece.

  16. Seal in an airtight container until ready to serve. Store at room temperature in low humidity.

Recipe Notes

Also try making this recipe at the same time as the Pumpkin Pie Caramel Apple Recipe to maximize kitchen time!

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