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Pumpkin Gingersnap Bark

Author Cathy Trochelman

Ingredients

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

Instructions

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