Chocolate Marble Pumpkin Salted Pepita Bark on a Nutella Cookie Base
Prep time: 
Cook time: 
Total time: 
Yield: Depends on size pan you use.
  • 12 ounces good quality white chocolate, chopped (I used Callebaut for both chocolates)
  • ¼ cup pumpkin puree
  • 1 teaspoon cinnamon *
  • ¼ teaspoon powdered ginger *
  • ¼ teaspoon allspice *
  • 8 ounces good quality dark chocolate (semisweet or buttersweet), chopped
  • A handful of salted pepitas..more or less, the amount depending on your preference.
  • Full No-Bake Nutella Cookie recipe above
  1. For both chocolates, place a medium size glass bowl over a small pot filled with about an inch of water. Make sure the bottom of the bowl does not touch the water. You can make two double boilers and do both chocolates at once..checking and stirring each with separate wooden spoons or silicone spatulas. I melted one chocolate at a time...easier and you need to wtach it diligently. You can temper the dark chocolate, which I did, if you like. The pumpkin added to tempered white chocolate might be a waste of temper.
  2. I started with the white chocolate so it would have time to cool a little before adding the pumpkin and spices. Once the white chocolate has cooled down for about 10 minutes - whisk in the pumpkin and spices until smooth and uniform (pumpkin and spice white chocolate is freakin' manna,)
  3. Make the Nutella cookie recipe above, but do not form into cookies. Keep mixture warm in pot.
  4. Now, depending on how thick you like your chocolate can use either use a 13 x 9, 10 x 15, or 11 x7 sheet pan. Line your preferred pan with parchment paper. I used a 10 x 15 jelly roll pan for mine.
  5. Press the above Nutella cookie base into your pan, evenly and into each corner. Pour the pumpkin white chocolate on top of the nutella cookie base. Now spoon dollops of the dark chocolate on top of the pumpkin white chocolate..then marble together lightly with a thick skewer or butter knife. Alternatively, you can alternate the pouring of each chocolate, then marble them together.
  6. Sprinkle the pepitas all over the top. Cover and chill in the fridge for about an hour. When set..Break up bark on sheet pan, or lift out bark from square pan and then break it or cut it up. It will keep well for about 2 weeks in the fridge...1 week at room temperature..but I doubt it will last that long!
* You can substitute 1¼ teaspoons of pumpkin pie spice for all three spices.
Recipe by parsley sage sweet at