Ingredients
Scale
- 16 oz. white chocolate (such as vanilla Candiquik)
- 2 cups crushed gingersnap cookies
- 30 pieces of Hershey's Pumpkin Spice Kisses
- 1 teaspoon pumpkin pie spice
Instructions
- Melt white chocolate and Pumpkin Spice Kisses over low heat, stirring constantly.
- Add pumpkin pie spice and mix until evenly distributed.
- Fold in crushed gingersnap cookies into the chocolate mixture.
- Spread the mixture on a lined baking sheet at desired thickness.
- Allow the bark to cool completely until hardened.
- Break into irregular pieces and store in an airtight container.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the white chocolate is fully melted to avoid clumping.
Adjust crushed gingersnap quantity for a crunchier texture.
Allow ample cooling time for proper hardening.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 12g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg