If you’re trying to find a new way to enjoy pumpkin spice season, look no further than this recipe.
Quiche My Grits’ Southern food blog Quiche my Grits offers a delicious, easy-to-make treat this autumn: “Pumpkin spice coconut bark”.
Debi Morgan, blog founder, says the bark takes approximately 20 minutes to prepare and can be stored for up one week in an airtight container in a dry, cool place.
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Morgan mentions in her blog that you can make the bark with various spices, fruits and nuts to make it your own.
“If you’re a pumpkin spice lover, this candy will make your day,” Morgan writes about her recipe.
To try it yourself, here’s the “Pumpkin Spice Coconut Bark” recipe from Quiche My Grits.
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1 Bag (11 Ounces) White Chocolate Chips
1 tablespoon pumpkin pie spice
1 cup coconut flakes, reserve half for topping
½ cup almonds, sliced
pumpkin pie spice for dusting
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1. To make white chocolate chips, microwave them in a glass dish for about 30 seconds until they are creamy. The chips will usually melt in a microwave for 2-3 minutes.
2. Mix for 30 seconds each until all the chips are melted.
3. Use a spoon to mix, and then add the pumpkin pie spice. Mix well.
4. Stir in ½ of the coconut flakes and reserve the other half for topping.
5. Spread the warm candy mixture onto a sheet pan lined with parchment paper until it is ¼ inch thick.
6. Sprinkle the remaining coconut over the candy while it is still warm and then sprinkle some almonds on top.
7. With a large wooden spoon, press almonds and coconut into the candy.
8. Add more pumpkin spice to the candy.
9. Leave candy out to cool down for at most 10 minutes
10. Take apart candy in small pieces. Keep candy in an airtight container at room temperature.
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