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Pumpkin Gingersnap Bark

Author Cathy Trochelman


  • 16 oz. white chocolate I used vanilla Candiquik
  • 2 c. crushed gingersnap cookies
  • 30 Hershey's Pumpkin Spice Kisses
  • 1 tsp. pumpkin pie spice


  1. Melt white chocolate and Pumpkin Spice Kisses over low heat smooth.
  2. Stir in pumpkin pie spice and gingersnap cookies.
  3. Spread mixture on large baking sheet lined with parchment paper.
  4. Cool completely in refrigerator or at room temperature. Mixture will harden.
  5. Once hardened, break into irregular pieces. Store in an airtight container at room temperature.