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
Wow, you are so brave. Sounds and looks delicious 🙂
Shirley @ gfe & All Gluten-Free Desserts says
Alea, this recipe is awesome! Beautiful and no doubt delicious! Will share this on All Gluten-Free Desserts right away. 🙂
Thanks!
Shirley
Alea Milham says
Thanks Shirley! that is so sweet of you!
Leanna says
This is a different idea and I bet it tastes great. So much flavour.
Anita says
This recipe looks good! Thanks for sharing.
Erlene says
This definitely has all the flavors of fall. Thanks for sharing your autumn bark recipe on Merry Monday. Pinned.