Pumpkin Spice Coconut Bark

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Pumpkin Spice Coconut Bark is made with white chocolate, pumpkin spice, coconut, and sliced almonds. If you’re a pumpkin spice lover, this candy will make your day!

pumpkin spice coconut bark stacked on parchment paper
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What’s Special About This Candy?

If you’ve never made bark candy before, you’re in for a treat. It couldn’t be easier to throw together…and you can’t mess it up! In as little as 20 minutes, you’ve got a delicious dessert ready to share with friends…or enjoy all by yourself.

Pumpkin Spice Coconut Bark is a unique twist on old fashioned candy bark. There are many ways you can make it your own by adding everything from different spices to fruits, nuts and crushed candy.

Ingredients

Only 4 ingredients are needed for this amazing candy treat! See recipe card for quantities.

pumpkin spice coconut bark cooling in a slab on parchment paper

How to Make It

1 – Start with a bag of white chocolate chips. (ad) Microwave the chips in a large glass bowl at 30 second intervals until creamy. Stir between each 30 seconds, being careful that it doesn’t burn. Now, you’re ready to have some fun!

2 – Add shredded coconut to the creamy white chocolate with a teaspoon of pumpkin pie spice. (ad) Stir well, then spread the warm candy on a sheet pan layered with parchment paper. It should be about 1/4 inch thick.

3 – While the white chocolate is still warm, sprinkle sliced almonds and more coconut on top. Press into the white chocolate with the back of a spoon. Let the entire sheet of candy cool for 10 minutes until hardened. Dust candy with more pumpkin pie spice for the final touch.

pumpkin spice coconut bark broken into pieces on parchment paper

Recipe FAQS

Should I add something to make the candy harden?

I’ve tested this candy recipe many times and didn’t add anything to make the candy harden. If you use white chocolate chips it should work perfectly. If you want to add a teaspoon of coconut oil, that would add a little flavor and help harden the bark as well.

How should pumpkin spice bark be stored?

Wrap leftover bark in plastic or place it in an air tight container. Store it in a cool, dry place for up to 1 week. If it gets warm, it will melt.

Serving Suggestions

If you’ve ever been one of those people who love to break things into pieces, you’re gonna love serving this candy. Just crack the bark into any size you want. Scatter it around, and dessert is served!

This is a great recipe to make with kids because they can be as creative as they wish. Try throwing dried fruits on top like apricots or cranberries. You can leave out the nuts, or throw in some crushed chocolate pieces for a different twist.

It’s also nice to stack pumpkin spice bark in a little bag tied with string and give it as a hostess gift at your next party.

Happy Pumpkin Spice season!

More Spiced Desserts

My son absolutely loves pumpkin. Pumpkin pie, pumpkin lattes, pumpkin candy…you name it. So when the pumpkin craze hits the stores every year, I always think of him.

The minute autumn breezes begin to blow, it’s time to break out the cinnamon and pumpkin spices! Here are a few desserts to help….

Recipe Card

pieces of white chocolate candy on a marble slab

Pumpkin Spice Coconut Bark

Pumpkin Spice Coconut Bark is the perfect treat to make with kids of all ages. It's easy, quick, and will curb your pumpkin spice cravings.
5 from 2 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 17 minutes
Cook Time: 3 minutes
Total Time: 20 minutes
Servings: 12
Calories: 82kcal

*See notes in blog post for detailed tips, photos and instructions.

Ingredients

Instructions

  • Microwave white chocolate chips in a glass dish at 30 second intervals until creamy.  (It usually takes a total of 2 to 3 minutes to melt all the chips depending on your microwave.)
  • Stir after each 30 seconds until chips are completely melted. Be careful that it doesn't get too hot and burn!
  • Mix well with spoon, then add pumpkin pie spice.  Stir.
  • Stir in 1/2 of the coconut flakes and reserve the other half for topping.
  • Spread the warm candy mixture onto a sheet pan lined with parchment paper until it is 1/4 inch thick.
  • While candy is still warm, sprinkle the rest of the coconut on top and sprinkle with almonds.
  • Press coconut and almonds into the candy with the back of a large spoon.
  • Dust the candy with more pumpkin spice.
  • Allow candy to cool for at least 10 minutes.
  • Break candy apart in pieces.  Store in an airtight container in a cool location, but do not keep in the refrigerator. 

Notes

  • Take extra care when using microwave to melt the white chocolate chips.
  • Since all microwaves are different, be sure to check after 30 second intervals to prevent burning.

Nutrition

Calories: 82kcal | Carbohydrates: 3g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Sodium: 3mg | Potassium: 82mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Nutrition info is an auto generated estimate.

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8 Comments

  1. Hoping I can find keto white chocolate. This would make a great low carb treat with unsweetened coconut.

      1. My white chips are sooo thick I can’t stir them with the spoon. I added the coconut and had a hard time spreading on the parchment. What did I do wrong?

        1. Hi Laura. If your white chips were that thick, they needed to be heated longer in the microwave. I heat them up in 30 second intervals until they are a good spreading consistency. Heating them too long can also cause them to get thick as well. Try adding a little milk next time if they get too thick. Sorry you had that trouble!

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