It feels like an eternity since I posted a candy recipe. Truth is, after making so many Toot Sweet Caramels the last thing I want to do is come home and make more caramel. But I’ve had this bark picture stuck in my brain for a while and I have to set it free!
I think the reason I wanted to go ahead with this recipe is that bark is one of those things where messy is a good thing. It just wouldn’t look the same if it was all nicely cut into same size squares. Now that holiday season is coming at us us like a shuttle re-entry, bark can also be made as a cool gift. Seriously, who doesn’t like chocolate and caramel? Adding pumpkin to caramel was a first for me and I wasn’t sure how it would turn out. Caramel can be affected by lots of things like humidity and adding moisture. If you add anything to caramel, add it at the end because the intense heat usually will burn out all of the flavor.
This caramel bark pumpkin recipe was cooked to a temperature of 290 degrees using a candy thermometer. This temperature is way higher than I’m used to. But as I mentioned, it doesn’t really matter because at the end of the day all you’re going to do is smash it up! I added some chopped almonds, pumpkin seeds and sea salt as a topping but you could switch things up to suit yourself. Nuts, dried fruit, candy and marshmallows are all great toppings to use.
Dark Chocolate Caramel Pumpkin Bark
- 1 1/2 cups sugar
- 1/4 cup honey
- 1/2 stick butter
- 1 cup heavy cream
- 1/4 cup pumpkin puree
- 1 tesapoon pumpkin spice
- 1/2 cup almonds chopped
- 1/4 cup pumpkin seeds
- 1 teaspoon sea salt
- 6 ounces bittersweet chocolate
In a heavy bottomed pot, bring the sugar and honey to a boil.
Add the butter and stir until it's melted.
Add the heavy cream and boil until a candy thermometer reads 290 degrees.
Take the caramel off the heat and stir until smooth and no longer bubbling. Add the pumpkin and spice and stir to combine.
Pour the caramel onto a silpat mat or parchment lined cookie tray.
Let the caramel set until cool and hard.
Melt the chocolate and gently pour it on top of the caramel spreading as necessary.
Sprinkle the chopped almonds and pumpkin seeds on top of the chocolate and let it set until the chocolate becomes solid. You can place it in the refrigerator to speed things up.
Once set, sprinkle with sea salt and break apart with some strong taps with a heavy knife.