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Pumpkin Pie Black-and-White Chocolate Bark

Pumpkin Pie Black-and-White Chocolate Bark

Pumpkin Pie Black-and-White Chocolate Bark


Much as it pains me to admit it, winter is on its way. The trees are mostly bare, we’ve already had snow, it gets dark in the middle of the afternoon, and I’ve finally caved and taken out my winter coat.

But I, for one, am not quite ready to say goodbye to fall yet. And while there’s no rule against eating pumpkin in the winter (or spring and summer, actually), it just tastes so much better in the fall. If pumpkin pie black-and-white chocolate bark is not the perfect seasonal adieu, I don’t know what is.

You’ll need good quality white and dark chocolate, roasted and salted pumpkin seeds, pumpkin pie spice and sea salt. A double boiler comes in handy for melting the chocolate, but if (like me) you don’t have one, just prepare a pot of boiling water and rest your mixing bowl in it. The bowl should not actually touch the water—the steam will do the work.


  • 3 bars good quality dark chocolate (300 grams)
  • 3 bars good quality white chocolate (300 grams)
  • ½ cup roasted, salted pumpkin seeds
  • ½ tsp. pumpkin pie spice
  • Sea salt


  1. Line a cookie sheet with parchment paper.
  2. Melt the white chocolate over a double boiler. Mix in half the pumpkin pie spice (¼ tsp.) and half the pumpkin seeds (1/4 cup). Pour immediately onto the cookie sheet, spread with a spatula, and freeze for 10–15 minutes.
  3. Melt the dark chocolate over a double boiler. Mix in the second half of the pumpkin pie spice (¼ tsp.) and the other half of the pumpkin seeds (¼ cup). Pour over the white chocolate. Use a spatula to spread the chocolate out.
  4. Sprinkle a few pumpkin seeds over the top, as well as some sea salt.
  5. Freeze for 1 hour. Break into pieces and store in an airtight container in the freezer or at room temperature.

Note: I used chocolate chips instead of white chocolate (because I ran out), but I don’t recommend it. Good quality chocolate makes all the difference in this recipe. Do not use baking chocolate!

As much as I love fall, and am sad to see it go, this chocolate pumpkin bark is a celebratory treat too. I’m excited to share this new cooking blog with all of you, and just the thoughts of all the recipes to come have my fingers itching. So make some bark, grab some coffee (Or tea. Or hot chocolate. Or milk. Or any beverage of your choice, actually), and prepare to be lured in. Welcome!

What have you made for fall? Anything pumpkin-related? Which is your favorite season? Leave a comment and let us know. And make sure to check back for some exciting Chanukah recipes.

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
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Anonymous Brooklyn December 4, 2016

Thank you very much got all these great recipes.
Please let me know what is the name of the best white chocolate you recommend to use for the pumpkin pie black and white chocolate bark?
I'm not very familiar with the good white parve chocolate. Reply

Liz April 5, 2013

mmmmm Sounds delicious!! Reply

Robyn Dror Beer Sheva, Israel December 11, 2012

Great Addition I'd never seen this food blog before, but I'm glad I saw it now and will continue to read it in future. It's great - not only the recipes , but the style of the writing is personal - warm and chatty. I too get tired of potato latkes, and, especially during Chanukah, give my family fried tuna patties with cream of mushroom gravy - it makes a tasty milchik dinner. Quick, easy, and I always have the ingredients on hand at home so it can be a last-minute decision without having to go to the store. I usually serve them with (what else) potato latkes, and a nice salad on the side, but I think I will try replacing the potato latkes this year with the corn latkes - it will make a nice change! Thanks for the idea! Reply

Anonymous MELBOURNE December 9, 2012

This blog has real style! I made this up yesterday evening. It's surprisingly easy to make, & is totally delicious! Reply

Esther Gur December 5, 2012

liking this blog! The pictures of the foods you recommend made me hungry! I love the corn latke idea. What a smart way to improve the nutrition of our chanukah meal! I will let you know how it comes out when I prepare it at home.

The "chocolate bark" is something I must try, too. It looks so tasty and easy to serve, I especially appreciate your honest and detailed instructions. Kosher food never looked this good and easy! Reply

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