This Autumn Bark Candy recipe is made with white chocolate and cinnamon chips. It includes dried fruit and pumpkin seeds which lend the candy the delicious flavors of fall.
I wish I had a camera when I told the kids I was putting dried fruit in this Autumn Bark recipe. The look on their faces was priceless.
My daughter: “So your goal is to create a candy that no one will eat?”
Me: “Name one candy recipe that I have made that has been less than totally awesome”.
My daughter: “There's always a first. You've never put dried fruit in candy before”.
Me: “That you know of…bwahaha”.
After the exchange, I did start to doubt myself. It wasn't like I had ever tasted a bark made with dried fruit, it was just an impulsive idea that I decided to act on. Fortunately, my worry was for not.
The combination was absolutely delicious! The dried fruit remains slightly chewy in the bark and reminded me of eating a fruit nougat candy. All of my kids, including my ever skeptical daughter, enjoyed it.
Autumn Bark Candy Recipe
Ingredients:
- 10-ounce bag Cinnamon chips
- 12 ounces white chocolate pieces
- 1 cup diced dried fruit (I used a mix of apple, pear, peach, and apricot)
- ¼ cup cranberries
- ¼ cup pumpkin seeds (I used Pumpkin Pie Spiced Roasted Pumpkin Seeds)
- Line a baking sheet with parchment paper
- Melt cinnamon pieces in the microwave according to the directions on the package.
- Spread melted cinnamon chips out on the parchment paper.
- Place baking sheet in the freezer for 30 minutes.
- Dice dried fruit while the cinnamon layer is freezing.
- Melt white chocolate pieces in the microwave according to the directions on the package.
- Stir dried fruit and cranberries into the melted white chocolate.
- Spread melted white chocolate mixture on top of the cinnamon layer.
- Sprinkle pumpkin seeds over the top of the white chocolate.
- Place baking sheet in the freezer for 30 minutes.
- Remove the bark from the freezer and break into pieces.
- Store in an airtight container.
Printable Recipe for Autumn Bark Candy
- 10-ounce bag Cinnamon chips
- 12 ounces white chocolate pieces
- 1 cup diced dried fruit (I used a mix of apple, pear, peach, and apricot)
- ¼ cup cranberries
- ¼ cup pumpkin seeds or chopped nuts (I used Pumpkin Pie Spiced Roasted Pumpkin Seeds)
- Line a baking sheet with parchment paper
- Melt cinnamon pieces in the microwave according to the directions on the package.
- Spread melted cinnamon chips out on the parchment paper.
- Place baking sheet in the freezer for 30 minutes.
- Dice dried fruit while the cinnamon layer is freezing.
- Melt white chocolate pieces in the microwave according to the directions on the package.
- Stir dried fruit and cranberries into the melted white chocolate.
- Spread melted white chocolate mixture on top of the cinnamon layer.
- Sprinkle pumpkin seeds over the top of the white chocolate.
- Place baking sheet in the freezer for 30 minutes.
- Remove the bark from the freezer and break into pieces.
- Store in an airtight container.
More Candy Bark Recipes:
Peanut Butter Bark with Pretzels
Originally published October 4, 2012. Updated on September 17, 2017.
Diane says
October 4, 2012 at 7:01 amWow, you are so brave. Sounds and looks delicious 🙂
Shirley @ gfe & All Gluten-Free Desserts says
September 10, 2013 at 6:03 pmAlea, this recipe is awesome! Beautiful and no doubt delicious! Will share this on All Gluten-Free Desserts right away. 🙂
Thanks!
Shirley
Alea Milham says
September 10, 2013 at 7:00 pmThanks Shirley! that is so sweet of you!
Leanna says
September 25, 2017 at 2:18 pmThis is a different idea and I bet it tastes great. So much flavour.
Anita says
September 27, 2017 at 6:50 pmThis recipe looks good! Thanks for sharing.
Erlene says
October 1, 2017 at 3:15 pmThis definitely has all the flavors of fall. Thanks for sharing your autumn bark recipe on Merry Monday. Pinned.