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Pumpkin Pie Caramel Chocolate Bark Recipe
Some of the best innovations in the world were created by accident. This incredible recipe is one of those innovations! When our Oompa Loompa's were sent on a mission to create the best holiday caramel apple, they had some leftover ingredients. So they started playing with them and this bark was the delectable result. The taste is mind-blowing, perfect for the holidays, and sure to make everyone who tastes it squeal in delight.
We recommend making this recipe at the same time as the Pumpkin Pie Caramel Apple Recipe to maximize kitchen time!
Ingredients:
- Milk, Dark, or Extra Dark Chocoley chocolate.
Choose either: - Chocoley Caramel
- Chocoley Drizzle & Design White Chocolate
- Pumpkin Chocolate Flavoring Oil
- Jimmies-Sprinkles - Fall Mix
- Crushed Graham Crackers
- Cinnamon
- Light Brown Sugar
You'll Also Want:
- Heavy Weight Dipping Sheets (optional)
- Double Boiler Insert (optional)
This bark would make a great gift to say "thank you" to all of the important people in your life for Thanksgiving, or a great Christmas gift!
Package it in Premium Ballotin Candy Boxes!
OPTION:
Don't break up the bark before you give it as a gift!
It looks pretty cool as one big piece. 
Method
| 1. | Prepare the graham crackers mixture by combining crushed graham crackers, cinnamon, and light brown sugar and mixing well. (Use approximately 1.5 tablespoons of cinnamon and 2 tablespoons of light brown sugar for every sleeve of graham crackers you crush). |
| 2. | Melt or temper your Chocoley chocolate in a double boiler
using instructions that came with your chocolate. |
| 3. | Add Pumpkin chocolate flavoring oil to the melted chocolate. Go very slowly, using the included eyedropper, and flavor to taste. Use approximately 4-5 drops of Pumpkin flavoring per pound of chocolate. *Make sure to warm the flavoring oil according to the directions that come with the bottle before adding to chocolate. |
| 4. | Pour the flavored chocolate onto a heavy weight dipping sheet lined baking sheet (or any flat bottomed surface - or pour DIRECTLY onto a sturdy wax coated paper plate or onto a styrofoam plate) and spread with a spatula to the desired thickness. |
| 5. | Immediately cover the chocolate with a layer of the graham cracker crumb mixture. |
| 6. | Refrigerate until the chocolate is set. |
| 7. | While the chocolate is setting, melt the Chocoley Caramel on low heat until it reaches 170° F. Ideally, use a double boiler (or a double
boiler insert). Do not let the water touch the bottom of the
double boiler. Only let the water simmer. Do not allow it to boil
or you may burn the caramel. |
| 8. | Remove chocolate from refrigerator and drizzle melted caramel over the top. Be generous with the caramel! |
9. |
Return to refrigerator until caramel has set. |
10. |
While the caramel is setting, melt Drizzle & Design White Chocolate. |
11. |
Remove the bark and decorate with Drizzle & Design White Chocolate. |
12. |
Immediately sprinkle on Fall Mix Jimmies Sprinkles. |
13. |
Return to refrigerator until white chocolate has set. |
14. |
Cut up bark into pieces of desired size. |