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Pumpkin spiced coconut bark is an easy fall dessert: try the recipe


If you’re trying to find a new way to enjoy pumpkin spice season, look no further than this recipe.

Pumpkin-spiced coconut bark from southern cooking blog, Quiche My Grits, is an easy and delicious treat to make this fall.

According to blogger Debi Morgan, the bark takes only about 20 minutes to make and can be stored in an airtight container kept in a cool, dry place for up to a week.

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If you’re trying to find a new way to enjoy pumpkin spice season, look no further than Pumpkin Spice Coconut Rind from the Quiche My Grits food blog.
(Courtesy of Quiche My Grits)

Morgan also says in her blog post that the bark can be made with different spices, fruits, nuts, and crushed candies to make it more personal.

“If you’re a pumpkin spice lover, this candy will make your day,” Morgan writes of his recipe.

To try it for yourself, here is the recipe “Pumpkin Rind with Spices and Coconut” from Quiche My Grits.

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Ingredients

1 bag (11 ounces) white chocolate chips

1 teaspoon of pumpkin pie spice

1 cup coconut flakes (reserve half for garnish)

½ cup almonds, sliced

pumpkin pie spice for sprinkling

Pumpkin spiced coconut bark is an easy fall dessert: try the recipe

According to blogger Debi Morgan, the bark takes only about 20 minutes to make and can be stored in an airtight container for up to a week.
(Courtesy of Quiche My Grits)

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Instructions

1. Heat white chocolate chips in a glass dish 30 seconds apart until creamy. (It usually takes 2-3 minutes in total to melt all the fries according to your microwave.)

2. Stir every 30 seconds until the chips are completely melted. Take care that it does not get too hot and does not burn!

3. Mix well with a spoon, then add the pumpkin pie spice. Stir.

4. Stir in half of the coconut flakes and reserve the other half for garnish.

5. Spread hot candy mixture on a baking sheet lined with parchment paper until ¼ inch thick.

6. While the candies are still hot, sprinkle the remaining coconut and sprinkle with almonds.

7. Squeeze coconut and almonds into candies with the back of a large spoon.

8. Sprinkle the candies with more pumpkin spice.

9. Let the candies cool for at least 10 minutes.

10. Break the candy into pieces. Store in an airtight container in a cool place, but do not store in the refrigerator.

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