This Fall Chocolate Bark with dried apples and roasted pepitas is a simple, seasonal treat that highlights warm spices like cinnamon and nutmeg alongside sweet, salty, and crunchy contrasts.
If you want a chocolate dessert that tastes like autumn, this chocolate bark combines dried apple, toasted pepitas, maple, cinnamon, nutmeg, and tart cranberries. The chocolate sets crisp, and each bite balances sweet, salty, and warming spice flavors.
It’s easy to make, travel-friendly, and perfect for gifting, a party platter, or an indulgent snack. Pair with other seasonal bites for a cozy spread.
Table of Contents
- What makes this recipe great
- Ingredients needed
- Additions/ Substitutions
- Dietary tweaks
- Step by step instructions
- Expert tips
- How to store it
- Other Fall treats you may enjoy:
- Fall Chocolate Bark with Dried Apples and Roasted Pepitas Recipe
What makes this recipe great
- Allergy-friendly base: naturally vegan, nut-free, dairy-free, and gluten-free when you choose compliant chocolate.
- Roasted pepitas develop a toasty, slightly sweet maple coating that adds crunch and depth.
- Pepitas contribute nutrients and healthy fats, boosting the bite beyond simple candy.
- Easy to portion and package, ideal as a gift or party treat.
Ingredients needed
- Dried soft apples – choose soft, chewy dried apples, not the crisp apple chips.
- Pepitas (pumpkin seeds) – hulled green seeds, raw.
- Dried cranberries – tart or unsweetened varieties work well.
- Maple syrup – pure maple syrup for coating the pepitas.
- Cinnamon – Ceylon if you prefer a milder spice.
- Nutmeg, cloves, ground ginger – small amounts to create a warm autumn spice blend.
- Semi-sweet chocolate – use dairy-free or regular according to your preference.
- Sea salt – flaky sea salt for finishing.
Refer to the recipe card below for exact measurements.
Additions/ Substitutions
- Swap cranberries for raisins or chopped dried cherries.
- Replace individual spices with pumpkin pie spice.
- Use sunflower seeds, hemp, or chia seeds instead of pepitas.
- Add nuts such as sliced almonds, walnuts, or peanuts if you don’t need a nut-free version.
- Try shredded coconut or crushed pretzels for different textures.
Dietary tweaks
- To keep it dairy-free or vegan, choose a dairy-free semi-sweet chocolate or vegan chocolate chips.
- For a Paleo option, use a compliant chocolate alternative.
Step by step instructions
Step 1: Toss pepitas with maple syrup and the spices, spread on a lined baking sheet, and roast until fragrant and slightly sticky. Let cool so they crisp up.
Step 2: Melt the chocolate gently, either in 30-second bursts in the microwave stirring between intervals or over a double boiler on the stovetop.
Step 3: Line a tray with parchment, spread the melted chocolate to about 1/4-inch thickness, then scatter roasted pepitas, dried apples, cranberries, and a sprinkle of sea salt over the top.
Step 4: Chill the bark until set (about an hour), then break or cut into pieces.
Expert tips
- Allow roasted pepitas to cool before topping the chocolate so they develop a firm, crisp coating.
- Choose good-quality chocolate; it shapes the flavor of the whole bark.
- Prep all toppings in advance so you can sprinkle them quickly before the chocolate begins to set.
How to store it
- Refrigerated in an airtight container: 2–3 weeks.
- At room temperature in an airtight container: about 1 week.
Other Fall treats you may enjoy:
Paleo Pumpkin Cookies (Gluten-free)
Gluten-free Blueberry Pear Cobbler
Homemade Apple Juice Gelatin Gummies
Chocolate Lollipops with Dried Fruit
❤️ Check out favorite Thanksgiving recipe collections for more seasonal ideas. ❤️
Did you try this recipe? Please leave a ⭐ review below!
Fall Chocolate Bark with Dried Apples and Roasted Pepitas
Ingredients
- 3/4 cup pepitas / raw pumpkin seeds (hulled)
- 1.5 Tablespoons maple syrup
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3/4 cup dried soft apples, cut into 1-inch pieces
- 1/4 cup dried cranberries
- 12 ounces semi-sweet chocolate (dairy-free or regular)
- 1/2 teaspoon sea salt flakes
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with foil or parchment.
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In a bowl toss pepitas with maple syrup, cinnamon, nutmeg, ginger, and cloves. Spread on the lined sheet and bake 12–15 minutes until toasted. Remove and cool.
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Melt the chocolate in 30-second microwave intervals, stirring between each, or use a double boiler until smooth.
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Place parchment on a cookie sheet, pour and spread the melted chocolate to about 1/4 inch thickness.
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Evenly sprinkle dried apples, cooled roasted pepitas, cranberries, and sea salt over the chocolate. Optionally dust with a pinch of the spice mix.
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Refrigerate for about 1 hour to set, then cut or break into pieces. Store in an airtight container in the fridge for up to 2–3 weeks or at room temperature for about 1 week.
Notes
- Let pepitas cool before placing them on the chocolate so they develop a crisp coating.
- Use quality chocolate to improve flavor and texture.
- Prep toppings in advance so you can finish the bark before the chocolate begins to firm up.
Nutrition
Nutrition information is an estimate.